125 minutes
A flavorful cake made with daikon radish, dried shrimp, shiitake mushrooms, and Chinese cured pork, perfect for a savory treat.
Dried Shrimp, rehydrated and finely chopped
tablespoons
Dried Shiitake Mushrooms, rehydrated and finely chopped
each
tablespoons
Chinese Cured Pork Sausage, finely chopped
0 oz
Scallion, white and green parts finely chopped
each
cups
Daikon Radish, grated
0 oz
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
cups
tablespoons
cups
for greasing
Oyster sauce
for serving
Chili Garlic Sauce
for serving
for serving
1. Soak Shrimp and Mushrooms
Soak the dried shrimp and shiitake mushrooms in warm water for about 2 hours until they are rehydrated. Once they are softened, finely chop both the shrimp and mushrooms.
2. Cook Shrimp, Mushrooms, Sausage, and Scallion
Heat 2 tablespoons of neutral oil in a wok over medium heat. Add the chopped shrimp, mushrooms, finely chopped Chinese cured pork sausage, and scallion. Cook this mixture until it becomes fragrant and the sausage is slightly crispy, then transfer it to a bowl.
3. Simmer Daikon Radish
Add 1.5 cups of water to the same wok and bring it to a simmer. Add the grated daikon radish, 0.75 teaspoon of fine sea salt, 0.5 teaspoon of sugar, 0.5 teaspoon of toasted sesame oil, and 0.25 teaspoon of white pepper powder. Let this mixture simmer for about 10 minutes, stirring occasionally, until the daikon is tender.
4. Prepare Batter
In a medium bowl, combine 1.25 cups of rice flour and 1 tablespoon of cornstarch. Gradually add 1 cup of water, stirring to form a smooth batter.
5. Combine Ingredients
Pour the rice flour mixture into the wok with the daikon radish mixture. Add the cooked shrimp, mushrooms, and sausage. Mix everything thoroughly until it reaches the consistency of a thick pancake batter, ensuring that all ingredients are well distributed.
6. Steam the Cake
Grease a 9x5-inch loaf pan with neutral oil. Pour the batter into the pan, spreading it evenly. Set up a steaming rack in your wok and bring the water to a boil. Place the loaf pan on the steaming rack, cover, and steam for about 50 minutes. Once done, let the cake cool in the pan for at least 1 hour.
7. Cut and Pan-Fry
After cooling, loosen the edges of the cake with a knife and turn it out onto a cutting board. Cut the cake into slices. For serving, pan-fry the slices in a little neutral oil until they are golden and crispy on both sides.
8. Serve
Serve with oyster sauce, chili garlic sauce, or Ultimate Chili Oil on the side for dipping. Enjoy the savory daikon and cured pork cake with its perfect balance of flavors and textures.
. Swap out the daikon for grated zucchini, squeezed of excess moisture. . Replace the cured pork with finely chopped smoked chicken. . Consider adding a touch of smoked paprika to enhance the smoky flavor.
. Use grated sweet potato as the base. . Swap in spicy chorizo for the pork, which will add a different heat element. . Add cumin and a bit of chili powder for complementary warm spices.
. Substitute daikon with grated turnips. . Use finely chopped shrimp as the protein. . Incorporate a bit of lemongrass or lime zest to brighten the flavors.
. Grated potatoes can work well as a base. . Swap out the pork for flaked cooked salmon. . Include dill or chives to complement the fish.
. Grated carrots can replace the daikon for a sweeter profile. . Use chopped corned beef as the protein for a salty, briny contrast. . Include a hint of mustard powder to complement the corned beef.
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