Golden Crisp Daikon Cake With Spicy Herb Soy Sauce
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Water (divided)1.5 cups
Rice Flour1 cup
Soy Sauce2 tbsps
Vegetable Oil (or more, divided)1 cup
Cilantro Leaves (fresh)1 tbsp
Sesame Seed (toasted)Directions:
1
Cover separately and refrigerate
2
Run small knife around daikon cake to loosen
3
Fit processor with large-hole grating disk
4
Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated
5
Transfer daikon to bowl
6
Replace grating disk in processor with metal blade
7
Return daikon to processor and finely chop, using on/off turns
8
Heat heavy large skillet over medium-high heat
9
Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes
10
Add green onions and dried shrimp; stir 1 minute
11
Add daikon with juices and 1/2 cup water; bring to boil
12
Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes
13
Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray
14
Whisk rice flour and remaining 1 cup water in large bowl until well blended
15
Stir in daikon mixture
16
Season to taste with salt and pepper
17
Spread daikon mixture evenly in prepared pan
18
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
19
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
20
Remove pan from steamer; cool cake in pan 1 hour
21
Cover and refrigerate daikon cake in pan overnight
22
Whisk soy sauce and sesame oil in small bowl
23
Heat 1 tablespoon vegetable oil in small skillet over medium heat
24
Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds
25
Mix ginger mixture into soy sauce mixture
26
DO AHEAD Daikon cake and sauce can be made 2 days ahead
27
Cover separately and refrigerate
28
Run small knife around daikon cake to loosen
29
Invert onto cutting board
30
Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces
31
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat
32
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
33
Transfer slices to platter
34
Sprinkle with sesame seeds
35
Serve herb soy sauce alongside for dipping
36
Fit processor with large-hole grating disk
37
Working with a few pieces of daikon at a time, place daikon pieces in feed tube and process until coarsely grated
38
Transfer daikon to bowl
39
Replace grating disk in processor with metal blade
40
Return daikon to processor and finely chop, using on/off turns
41
Heat heavy large skillet over medium-high heat
42
Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes
43
Add green onions and dried shrimp; stir 1 minute
44
Add daikon with juices and 1/2 cup water; bring to boil
45
Reduce heat to medium; cook until daikon is soft and liquid is almost evaporated, stirring frequently, about 25 minutes
46
Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray
47
Whisk rice flour and remaining 1 cup water in large bowl until well blended
48
Stir in daikon mixture
49
Season to taste with salt and pepper
50
Spread daikon mixture evenly in prepared pan
51
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
52
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
53
Remove pan from steamer; cool cake in pan 1 hour
54
Cover and refrigerate daikon cake in pan overnight
55
Whisk soy sauce and sesame oil in small bowl
56
Heat 1 tablespoon vegetable oil in small skillet over medium heat
57
Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds
58
Mix ginger mixture into soy sauce mixture
59
DO AHEAD Daikon cake and sauce can be made 2 days ahead
60
Invert onto cutting board
61
Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces
62
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat
63
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
64
Transfer slices to platter
65
Sprinkle with sesame seeds
66
Serve herb soy sauce alongside for dipping