Savory Daikon Radish and Cured Meat Cake

1. Soak and Prepare Ingredients

Start by soaking the dried shrimp and shiitake mushrooms in warm water for about two hours, until they are rehydrated. Once ready, chop them finely.

2. Cook Shrimp, Mushrooms, and Sausage

Heat a wok over medium heat and add the neutral oil. When the oil is hot, add the chopped shrimp and mushrooms, along with the finely chopped Chinese cured pork sausage. Cook this mixture for about three minutes, stirring frequently, until it becomes aromatic and slightly browned. Add the finely chopped scallion and cook for another minute.

3. Cook Daikon Radish

Next, pour 1.5 cups of water into the wok and add the grated daikon radish. Sprinkle in the fine sea salt, sugar, toasted sesame oil, and white pepper powder. Bring the mixture to a simmer and let it cook for about ten minutes. This will make the daikon tender and allow its juices to blend with the other flavors. You'll notice the daikon becoming slightly translucent as it cooks. Turn off the heat and set the mixture aside.

4. Prepare Batter

In a medium bowl, combine the rice flour and cornstarch. Gradually add 0.5 to 1.5 cups of water, stirring continuously to form a smooth batter. The consistency should resemble a thick pancake batter.

5. Combine Mixtures

Pour the rice flour mixture into the wok with the radish mixture. Add the cooked shrimp, mushrooms, and sausage. Mix everything thoroughly to ensure even distribution of flavors.

6. Steam the Cake

Grease a 9 by 5-inch loaf pan with neutral oil. Pour the batter into the pan and spread it evenly. Set up a wok with a steaming rack and bring some water to a boil. Place the loaf pan on the steaming rack, cover, and steam for about 50 minutes. The cake is done when it is firm and cooked through.

7. Cool and Slice the Cake

Allow the cake to cool completely, at least one hour. Once cooled, loosen the edges with a knife and turn the cake out onto a cutting board. Slice the cake into pieces about half an inch thick.

8. Pan-fry and Serve

Heat a pan over medium heat and add a bit of neutral oil. Pan-fry the slices until they are golden brown on both sides, creating a crispy exterior while keeping the inside tender. Serve the savory daikon radish and cured meat cake with oyster sauce, chili garlic sauce, or Ultimate Chili Oil for dipping. Enjoy!