Description
A comforting and flavorful daikon cake featuring Chinese sausage and dried seafood, perfect for family gatherings and special occasions.
Ingredients
Scale
- 40 g Chinese sausage, diced
- 2 Tbsp dried shrimp, rinsed
- 12–15 g dried shiitake mushrooms, soaked
- 20–25 g dried scallops (optional)
- 1 cup hot water
- 750 g daikon, unpeeled weight
- 130 g rice flour
- 1 Tbsp + 1 tsp tapioca starch
- 1 tsp sugar
- 1/4 tsp table salt
- 1/2 tsp ground white pepper
- 2 Tbsp oil for frying
- Soy sauce, for serving
- Hot sauce, preferably sweet Thai-style Sriracha, for serving
Instructions
- Prepare the seafood: Rinse scallops, dried shrimp, and dried mushrooms under cold water. Then soak them in hot water for 1-3 hours until softened. Drain and save the soaking water. Shred the scallops, finely dice the mushrooms, and chop the dried shrimp.
- Shred the daikon: Peel and shred the daikon into julienne strips using a box grater or food processor.
- Cook the Chinese sausage: In a wok, cook the diced Chinese sausage over medium-low heat until browned and fragrant. Add in the mushrooms, scallops, and shrimp. Sauté for about 3 minutes until aromatic and then remove from the wok.
- Cook the daikon: Toss the shredded daikon into the wok over medium-high heat, sautéing until slightly wilted. Pour in the reserved soaking water, cover, and cook for 7-10 minutes until the daikon is tender. Drain and reserve the liquid.
- Mix it all together: Combine the mushroom mixture with the drained daikon. Measure the reserved cooking liquid to 1 cup and whisk in the rice flour and tapioca starch. Add this slurry to the daikon mixture and mix well, cooking over medium heat until thickened.
- Steam the mixture: Grease a pan and steam the mixture for about 1 hour over boiling water. Allow it to cool completely before cutting.
- Serve the cake: Pan-fry the sliced pieces until browned on both sides. Serve with soy sauce and your choice of hot sauce.
Notes
Leftover daikon cake can be stored in an airtight container in the fridge for up to 3 days. It also freezes remarkably well.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg