Servings: 20 slices
Japanese Daikon Cake( 大根餅)
This delicious steamed daikon cake is the Japanese take on a popular Chinese dim sum dish. Learn how to create it easily at home with this step-by-step recipe guide!
Ingredients
- 200 g Shredded Daikon radish
- 3 dried shiitake mushrooms
- 1½ cup warm water
- ½ tbsp sesame seed oil
- 150 g Jōshinko rice flour
- 2 tbsp Katakuriko potato starch
- ½ tsp salt
- ¾ cup water
- 1 tbsp sesame seed oil for pan fry
Instructions
Preparing Daikon radish
- Rinse it thoroughly under cold running water to remove any dirt.
- Pat dry with a clean kitchen towel. Peel the skin off the daikon radish using a vegetable peeler or knife.
- Peel the skin off the daikon radish using a vegetable peeler or knife.
- Grate the daikon using a grater, grate the peeled daikon radish into fine shreds.*1
Preparing Dried Shiitake mushrooms
- Soak the dried mushrooms in 1 ½ cup of warm water until they become pliable.
- Once rehydrated, squeeze excess water and remove the stems (which can be fibrous)*2
- Slice thinly or chop the caps according to your preference.
Making Daikon Cake Dough
- Heat ½ tbsp of sesame oil (or vegetable oil) in a pan over medium heat.
- Add chopped shiitake mushroom and dried shrimp to cook.
- Add shredded daikon and the shiitake soaking water (the dashi)*3 to the pan and cook them for a several minutes.
- When the daikon is cooked, drain the cooking liquid to separate from the solid ingredients.
- Keep both liquid and solid ingredients separated.
- Mix glutinous rice flour, potato starch, and salt in a mixing bowl to combine all together.
- Gradually add ¾ cup of water while stirring continuously until you achieve a soft dough-like consistency.
- Add the daikon, mushroom, and shrimp to the dough mixture in small batches while kneading gently but thoroughly until well combined.
- Pour dashi stock (the shiitake water) 1 ¼ cup gradually into the mixing bowl while stirring continuously.
- Wrap the mixing bowl with plastic wrap and microwave for 2 minutes.
- Take the bowl out and stir with a wooden spatula.
- Place the plastic wrap loosely again and microwave for a further 1 minute.
- Remove the bowl from the microwave and stir till it's a mochi like consistency.
- Line a mould/cake pan/loaf pan with parchment paper. Steam it in a steamer for about 30-40 minutes over medium-low heat until cooked through.
- Fill the mould with the mixture made in step 6.
- Steam it in a steamer for about 30-40 minutes over medium-low heat until cooked through.
Pan frying
- When it has cooled down, cut and slice it about 0.4inch/1cm thick.
- Heat 1 tbsp sesame oil in a frying pan over medium heat to pan fry the radish cake.
Notes
*1 You may also use a food processor for convenience.
*2 Do not discard the soaking water (this will be used as dashi later).
*3 you should have about 1 1/4 cup after squeezing out.
Nutrition
Calories: 42kcal, Carbohydrates: 7g, Protein: 1g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.5g, Sodium: 61mg, Potassium: 39mg, Fiber: 0.4g, Sugar: 0.3g, Vitamin C: 2mg, Calcium: 4mg, Iron: 0.1mg