How to cook Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Ingredients Daikon cake recipe
• 1 1/2 pounds daikon (Asian white radish), peeled, cut into 1-inch
pieces
• 2 Chinese sweet pork sausages (lop chong), cut into 1/4-inch cubes
(about 3 ounces)
• 1/2 cup finely chopped green onions (about 3 large)
• 2 tablespoons small dried shrimp, finely chopped
• 1 1/2 cups water, divided
• Nonstick vegetable oil spray
• 1 1/2 cups rice flour
• 1 cup soy sauce
• 1 tablespoon Asian sesame oil
• 2 tablespoons (or more) vegetable oil, divided
• 1 cup fresh cilantro leaves
• 1 tablespoon grated peeled fresh ginger, juices included
• 2 small Thai red chiles, halved lengthwise, seeds removed, thinly
sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sesame seeds, toasted
Fit processor with large-hole grating disk. Working with a few pieces
of daikon at a time, place daikon pieces in feed tube and process
until coarsely grated. Transfer daikon to bowl. Replace grating disk
in processor with metal blade. Return daikon to processor and finely
chop, using on/off turns.
Heat heavy large skillet over medium-high heat. Add sausage cubes
to skillet and sauté until fat renders and sausage browns, about 5
minutes. Add green onions and dried shrimp; stir 1 minute. Add daikon
with juices and 1/2 cup water; bring to boil. Reduce heat to medium;
cook until daikon is soft and liquid is almost evaporated, stirring
frequently, about 25 minutes.
Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides
with nonstick spray. Whisk rice flour and remaining 1 cup water in
large bowl until well blended. Stir in daikon mixture. Season to taste
with salt and pepper. Spread daikon mixture evenly in prepared pan.
Place cake pan on bamboo steamer rack set over wok filled halfway
with simmering water or on metal rack set over simmering water in
pot. Cover with lid; steam over medium heat until cake is set and
firm to touch, occasionally adding more water to wok or pot as needed,
about 45 minutes. Remove pan from steamer; cool cake in pan 1 hour.
Cover and refrigerate daikon cake in pan overnight.
Whisk soy sauce and sesame oil in small bowl. Heat 1 tablespoon vegetable
oil in small skillet over medium heat. Add cilantro, ginger with juices,
and chiles or hot chili sauce; stir 30 seconds. Mix ginger mixture
into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made
2 days ahead. Cover separately and refrigerate.
Run small knife around daikon cake to loosen. Invert onto cutting
board. Cut cake into 1/2-inch-thick slices (not wedges), then cut
each slice crosswise into 2-inch-long pieces.
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high
heat. Working in batches, add daikon cake slices to skillet and cook
until golden brown, adding more oil to skillet for each batch as needed,
about 5 minutes per side. Transfer slices to platter. Sprinkle with
sesame seeds. Serve herb soy sauce alongside for dipping.
Your Daikon cake recipe is ready now
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