Golden Crisp Daikon Cake With Spicy Herb Soy Sauce

Name: Golden Crisp Daikon Cake With Spicy Herb Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and saute 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.
3
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.
4
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.
5
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.
6
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.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Golden Crisp Daikon Cake With Spicy Herb Soy Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!