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Brush some oil on a 2 quart casserole that will fit inside a large stock pot (8 quarts or larger), set aside.
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Fill a large stock pot (8 quarts or larger) with 1 1/2 inches of water with a steamer rack and set on low heat until step 12.
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PREPARE DAIKON: Peel and grate the daikons into a bowl or a fine colander, dice the last 2 inches.
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Salt with 1/2 teaspoon salt and set aside for 30 minutes.
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Squeeze some of the daikon liquid out.
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Boil the daikon with 4 cups of broth in a 4 qt or larger pot with a lid on and then simmer on low to medium heat for 30-40 minutes, until the liquid is reduced by half.
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PREPARE DESIRED MIX INS: cut the Chinese lengthwise into quarters and dice, chop green onions, cilantro and carrots; rinse and soak dried shrimp in a tiny amount of water for 10 minutes and then coarsely chop.
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IF USING Chinese sausage or bacon, then render fat in a small frying pan on low heat, and when the sausage/bacon starts to sizzle, stir fry in the chopped carrots or dried shrimp for a few minutes.
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IF NOT USING Chinese sausages or bacon, then stir fry the desired mix-in ingredients (carrots, shrimp) in 1/2 teaspoon of oil for a few minutes.
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Season the mix in ingredients with 1 teaspoon of soy sauce (or alternative) and 1/4 teaspoon sugar, remove from heat and set aside.
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ASSEMBLY: Check the water level of the stock pot and raise the temperature to medium high so that the water is bubbly and boiling.
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Add rice flour, 1 teaspoon sugar, and 1/2 teaspoon salt into a medium bowl and stir in 2 cups of cold water until the batter is smooth and not lumpy.
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Increase the heat of the daikon and broth to a rolling boil, remove from heat and immediately pour in the rice flour batter and stir quickly.
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Add the mix-in ingredients and stir (the mixture should resemble mashed potatoes if 1) the daikon is boiling hot and 2) the broth is reduced)
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Transfer the daikon and rice flour mixture to the prepared casserole and steam for 60 minutes on medium high heat.
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Allow daikon cake to cool to room temperature, then cover and refrigerate overnight.
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FRYING; Preheat the frying pan on medium heat.
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Turn the casserole upside down on a cutting board and give a few taps, the daikon cake should slide out.
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Cut the cake into quarters and cut each quarter into 1/2 slices.
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When the pan feels hot when you hold your hand over it, add 1/2 teaspoon of oil and swirl to coat pan (use non-stick cooking spray if eggs/pancakes stick to it).
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Pan fry for 10-12 minutes until crispy and slightly browned and if your frying pan sticks, use a little non-stick spray on the tops of the turnip cake before flipping over to pan fry for another 10-12 minutes.
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Garnish with chopped onion or chopped cilantro for a pretty presentation (optional) and enjoy!