Pan Fried Daikon Cake Recipes

PAN FRIED DAIKON CAKE

Steps:

• Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
• Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
• Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

PAN-FRIED TURNIP CAKE (DAIKON MOCHI)

Steps:

• Put daikon, shrimps, bacon and green onion into a bowl and mix well with a spatula. You can omit mixing ingredients in this step but it makes the mixing with the flour easier.
• Add flour and salt to the bowl and mix the ingredients very well ensuring that the flour is evenly mixed, and there are no clusters of the ingredients in the mixture.
• Heat a medium size flying pan (about 23cm/9 1⁄16" in diameter, note 4) with 1 tablespoon of sesame oil over medium heat.
• Spread the daikon mixture in the frying pan to shape a round pancake. The thickness should be about 2cm/¾".
• Using the spatula, smooth the surface of the mixture as well as all around the edge (note 5).
• Place a lid on and reduce the heat to low. Cook for about 3 minutes.
• Check the bottom of the Daikon Mochi to see if the surface is browned. If required, cook for extra minute or so.
• Hold the handle of the frying pan, shake the pan and shift the Daikon Mochi away from the handle, then in one quick tossing motion, flip the cake upside down (note 6).
• Cook further 3 minutes with the lid on.
• Transfer the Daikon Mochi to a cutting board. Cut the Daikon Mochi into 16 pieces by cutting it into 4 equal width strips, then cut them perpendicular to the first cut into 4 pieces each.
• Heat the frying pan that you used previously over medium heat. A small amount of oil should still be in there, but if not add sesame oil.
• Put all of the Daikon Mochi pieces back into the pan. Using cooking chopsticks or tongs, hold the piece vertically and lightly brown the cut-side of each piece.
• Transfer the Daikon Mochi pieces to a serving plate and serve with a dipping sauce.

PAN-FRIED "TURNIP" CAKE (LAW BAK GO)

Steps:

• Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
• Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
• Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
• When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
• Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
• Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
• Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
• Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
• When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!

PAN FRIED DAIKON CAKE

Steps:

• Place daikon in a large bowl and sprinkle with salt. Refrigerate for 30 minutes.
• Drain daikon. Stir in garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce; mix well. Form into 8 patties.
• Pour oil into a large skillet over medium heat. Fry patties in hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.