Radishcake

Radish cake

About white radish

White radish, or Daikon from its Japanese name, is a well-known vegetable in Asia, and it often appears on Asia dining table with the various cooking method, from raw to cooked, cold to hot, dry cooking to soup.
It is cheap and it is the best friend of a poor one in such harsh economic condition, despite its value for an under development country, it is always one of the leads in Asia home cooking, no matter how many century has passed, furthermore, daikon is easy to grow due to its disease resistant.

Daikon is a mild-flavor winter healthy vegetable although it is available all year round, it is said that the winter white radish is more juicy and sweeter while another season will taste a bit spicy. However, some people also said that the white radish taste different according to its part, the green part near the leaves is the sweetest part of eating while the taste will grow spicy at the root end. These white radishes are famous among Asian dining especially Japanese, why? Because most of my daikon recipes are from Japan,even the Japanese restaurant will serve daikon in the menu, or part of the course menu, while I never see a daikon is being sold valuable at my place, they only use daikon for stock, they might want to serve but I guess no one like to eat :).

At here, I am going to introduce you a pan-fried radish cake, a little combination of Chinese style and the Japanese style, I hope you enjoy it.

Easy white radish cake

Cook Time

Prep time: 25 min

Cook time: 10 min

Ready in: 35 min

Yields: 6 pieces

Ingredients

• 100 grams/ 3.5oz      White radish, grated

• 40 grams/ 1.4oz        Gluten Free White Rice Flour

• 40 grams/ 1.4 oz       GLUTINOUS RICE FLOUR 

• 2 pinches                  Salt

• 10 grams/ 0.35oz      Dried Shrimp, shelled and soaked with hot water.

• 5 grams/ 0.17oz        Sliced Shiitake Mushrooms, soaked in hot water

• 30 grams/ 1.1oz       spring onion/ scallion, thinly sliced

•                                  sesame oil, for sauteed the chopped shrimp and the shiitake

•                                  vegetable oil, for pan fry the radish cake

• 2 tbsp                        Ponzu Sauce, for the dipping dressing

• 1 tsp                         sesame oil, for the dipping dressing

• as need                     Karashi (Japanese Mustard) , for the dipping dressing

Ingredient for your reference.

chop the shrimp and shiitake

Let's cook!:)

1. reduce the radish into a mound of... well, grated radish.
2. squeeze away any excessive juices in the dried soaked shrimp and the sliced dried soaked shiitake, then finely chopped it.
3. Heat a teaspoon of the sesame oil in the pan then pour in the chopped shiitake and shrimp, fragrant them and pour in half of the shrimp juice and the shiitake broth. stir a while until dry, remove from the heat and set aside.
4. Place the grated white radish into a nice mixing bowl, pour in the rice flour, glutinous flour, sauteed shrimp and shiitake, and the sliced scallion.
5. Mix them well, mix them well, adjust the texture with the remaining juice of the shrimp and the shiitake mushroom, it should be not over moist and it is nice to handle, not too sticky.
6. If it is too sticky to handle, rub your palm with some flour (either glutinous or rice flour), that should help you get rid of the stickiness.
7. Split the dough in half, forming them into two nice cylinder shape, then tear into three nos, roll them round then pat them flat, to about 1 cm thickness.
8. Heat a tablespoon of vegetable oil in the pan, begin to fry them up, steam with a lid. Check the bottom before a flip, you could estimate the browness at the bottom with a satisfied sear:) .
9. Again, repeat the same frying method to brown another side, steam with a lid. Ready if both sides are crispy brown.
10. Enjoy with ponzu dressing>>> Simply mixing 2 tablespoons of ponzu sauce, a teaspoon of sesame oil, and karashi as need.

saute the shrimp and the shiitake

Mix the flour, radish, and the scallion

mix them well, mix them well

give a slit, give a roll, and give a pat.

Ready to fry, we almost there.

Do not miss the sauce :)