Daikon Rice Cake

Daikon rice cake is a delicious pan fried treat which is chewy yet soft. As the name suggests, it is made from the daikon, which is not far from a giant white carrot or turnip. Diced mushroom, green onion, and meat is mixed with slivers of daikon in a rice flour mix to make this delicious dish.


Ingredients

1. One medium sized daikon, shredded (~3 cups)
2. 2-3 stalks green onion, finely sliced
3. 2-3 Chinese sausage or other meat, diced
4. 2 dried shitake mushrooms, rehydrated
5. 2 3/4 cup rice flour (non-glutenous)
6. 1 1/2 cup water
7. salt & pepper to taste

Preperation/Cooking

1. Peel and shred the daikon into a large pot.
2. Dice and slice green onion, shitake mushroom, and Chinese sausage.
   (Hint: Soak the mushrooms in in warm water to rehydrate faster)
3. Mix daikon, water, and rice flour. Add salt and pepper to taste. Optionally, add a sprinkle of chicken boullion powder. Set aside.
   
4. Sautee the green onion, mushroom, and sausage until cooked.
5. Add rice flour mix and bring to a boil for ~5 minutes.
6. Remove from heat and press into greased foil pan.
7. Steam until cake is firm and doesn't squish easily. Allow to cool.
8. Cut cake into rectangles and pan fry, 2-5 minutes each side.
9. Plate and serve, optionally with soy sauce.