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Kitchen Notebook

September 06, 2017

Crispy Daikon Cakes

50 Mins

Serves 2 as a side
Ingredients:

 

  • 1 ½ cups grated Daikon
  • ½ cup Rice Flour (see Tip to make rice flour)
  • ½ pint Mushroom, sliced
  • ¼ cup Scallions, roughly chopped
  • 1 tsp. Garlic, minced
  • 1 tsp. Corn or Tapioca Starch
  • 1 Tbsp. Soy Sauce
  • 3 Tbsp. Sesame Oil
  • ½ tsp. Salt
  • ½ tsp. Sugar

 

Heat 1 Tbsp. sesame oil in a sauté pan. Add garlic and stir until fragrant. Add mushrooms and soy sauce and sauté for 5 minutes, until mushrooms turn golden brown. Remove mushrooms from pan and add grated daikon to the same pan. Simmer for about 10 minutes, stirring occasionally so it does not brown. The daikon  will produce liquid, some of which will evaporate. Pour everything (including the liquid) into a large mixing bowl to cool. Add rice flour, starch, sugar and salt to the bowl and stir until well-incorporated. Mix in the mushrooms and scallions. Mixture should be thick but not dry. Add water to loosen it up, if needed. Transfer the mixture into a well-oiled loaf pan and spread it out evenly. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes. Remove from steamer and let it cool for 30 minutes, then loosen the sides with a spatula and turn it out onto a cutting board.

Use a sharp knife dipped in water, cut cake into squares. Add 2 Tbsp. sesame oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve hot with soy sauce.


50 Mins Daikon Veg vegan Vegetarian

1 Comment

Sarah Krasley
Sarah Krasley

September 24, 2017

This was a lot of work, but it was really delicious. The daikon produced almost no liquid, so I added a bunch of water and the mixture was the consistency of a quick bread when I poured it into the pan for steaming.

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50 Mins Daikon Veg vegan Vegetarian


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