GOLDEN CRISP DAIKON CAKE WITH SPICY HERB SOY SAUCE
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Categories Food Processor Herb Onion Pepper Pork Vegetable Appetizer Steam Cocktail Party Lunar New Year Sausage Shrimp Hot Pepper Bon Appétit Sugar Conscious Peanut Free Tree Nut Free No Sugar Added
Yield Makes 8 appetizer servings
Number Of Ingredients 14
Steps:
- 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.
- Heat heavy large skillet over medium-high heat. Add sausage cubes to skillet and sauté 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.
- 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.
- 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.
- 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.
- 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.
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Ms Aklima
[email protected]This daikon cake was delicious! The crispy crust was the perfect contrast to the soft and fluffy interior. The spicy herb soy sauce was also a great addition.
Matimba Power
[email protected]I've made this daikon cake several times now, and it's always a hit! The crispy crust is perfect, and the daikon cake itself is moist and flavorful. I love serving it with the spicy herb soy sauce.
Helen Chapman
[email protected]This daikon cake was a disappointment. The crust was not crispy, and the daikon cake itself was bland. I would not recommend this recipe.
Daylen Caswell
[email protected]I made this daikon cake for my family, and they loved it! The crispy crust was a big hit, and the daikon cake itself was moist and flavorful. I will definitely be making this again.
Osman Bangura
[email protected]This daikon cake was easy to make and turned out great! The crispy crust was perfect, and the daikon cake itself was moist and flavorful. The spicy herb soy sauce was also a great addition.
Adzowa Gedjeah
[email protected]I'm not a big fan of daikon cake, but I thought this recipe was pretty good. The crispy crust was nice, and the daikon cake itself was not too bland.
Aviwe Pinyana
[email protected]This daikon cake was delicious! The crispy crust was perfect, and the daikon cake itself was moist and flavorful. I would definitely make this again.
Charlie dela Cruz
[email protected]I found this daikon cake to be a bit bland. I think it could have used more seasoning.
santino bedell
[email protected]This daikon cake was a bit too oily for my taste. I think I would try using less oil next time. Otherwise, the flavor was good.
Emma Mugisha
[email protected]I made this daikon cake for a potluck, and it was a big hit! Everyone loved the crispy texture and the savory flavor. I will definitely be making this again.
Ishra Antu
[email protected]This was my first time making daikon cake, and it turned out great! The instructions were easy to follow, and the cake came out perfectly. I served it with the spicy herb soy sauce, and it was delicious.
Arash Shahrukhi
[email protected]I'm not usually a fan of daikon cake, but this recipe changed my mind. The golden crust was so crispy and flavorful, and the daikon cake itself was moist and delicious. The spicy herb soy sauce was also a great addition.
Edward Juarez
[email protected]This daikon cake was a hit at my dinner party! The combination of sweet and savory flavors was perfect, and the texture was crispy on the outside and tender on the inside. I especially loved the spicy herb soy sauce, which added a nice kick. Overall,