Golden Crisp Daikon Cake with Spicy Herb Soy Sauce

Gluten Free
Dairy Free
Health score
4%
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
45 min.
8
295kcal

Suggestions


Discover the delightful flavors of our Golden Crisp Daikon Cake with Spicy Herb Soy Sauce, a unique dish that will elevate your culinary repertoire! This gluten-free and dairy-free recipe is a celebration of the humble daikon radish, transforming its crisp, mild flavor into a savory cake that’s golden brown and irresistibly crunchy on the outside, while remaining tender and flavorful on the inside.

Imagine the aromatic combination of sautéed sweet pork sausage, dried shrimp, and fresh cilantro, all mingling with the zest of grated ginger. As you prepare this cake, the tempting fragrances wafting from your kitchen will captivate your senses, making it a perfect dish for gatherings or a special family meal. Maximizing textures, each slice reveals a balance of soft and chewy daikon, accented with the nutty goodness of sesame oil and seeds.

To finish, we pair the daikon cake with a spicy herb soy sauce that packs a punch, thanks to the infusion of fresh ginger and fiery Thai chiles. This tantalizing sauce is perfect for dipping, adding a burst of flavor that complements the cake beautifully. Ready in just 45 minutes, this dish serves eight and is sure to impress your family and guests alike. Embrace the adventure of cooking with this captivating recipe that brings exciting Asian-inspired tastes to your table!

Ingredients

  • 1.5 pounds daikon radish white peeled cut into 1-inch pieces (Asian radish)
  • tablespoons fish sauce dried finely chopped
  • cup cilantro leaves fresh
  •  ginger fresh grated peeled
  • 0.5 cup spring onion finely chopped ( 3 large)
  •  pork sausage sweet chinese cut into 1/4-inch cubes ( 3 ounces) (lop chong)
  • 1.5 cups rice flour 
  • tablespoon sesame oil 
  • tablespoon sesame seed toasted
  • cup soya sauce 
  • small thai chile red seeds removed, thinly sliced crosswise or 1 tablespoon hot chili sauce (such as sriracha) halved lengthwise
  • tablespoons vegetable oil divided ()
  • 1.5 cups water divided

Equipment

  • bowl
  • frying pan
  • knife
  • whisk
  • pot
  • cake form
  • wok
  • cutting board

Directions

  1. 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.
  2. Transfer daikon to bowl. Replace grating disk in processor with metal blade. Return daikon to processor and finely chop, using on/off turns.
  3. Heat heavy large skillet over medium-high heat.
  4. Add sausage cubes to skillet and sauté until fat renders and sausage browns, about 5 minutes.
  5. Add green onions and dried shrimp; stir 1 minute.
  6. 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.
  7. Meanwhile, spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with nonstick spray.
  8. 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.
  9. Spread daikon mixture evenly in prepared pan.
  10. 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.
  11. Remove pan from steamer; cool cake in pan 1 hour. Cover and refrigerate daikon cake in pan overnight.
  12. Whisk soy sauce and sesame oil in small bowl.
  13. Heat 1 tablespoon vegetable oil in small skillet over medium heat.
  14. Add cilantro, ginger with juices, and chiles or hot chili sauce; stir 30 seconds.
  15. Mix ginger mixture into soy sauce mixture. DO AHEAD Daikon cake and sauce can be made 2 days ahead. Cover separately and refrigerate.
  16. Run small knife around daikon cake to loosen. Invert onto cutting board.
  17. Cut cake into 1/2-inch-thick slices (not wedges), then cut each slice crosswise into 2-inch-long pieces.
  18. 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.
  19. Transfer slices to platter.
  20. Sprinkle with sesame seeds.
  21. Serve herb soy sauce alongside for dipping.

Nutrition Facts

Calories295kcal
Protein17.25%
Fat42.08%
Carbs40.67%

Properties

Glycemic Index
32.13
Glycemic Load
16.91
Inflammation Score
-4
Nutrition Score
11.193478314773%

Flavonoids

Apigenin
0.01mg
Luteolin
0.03mg
Kaempferol
0.37mg
Myricetin
0.01mg
Quercetin
1.84mg

Nutrients percent of daily need

Calories:294.93kcal
14.75%
Fat:13.86g
21.32%
Saturated Fat:3.47g
21.69%
Carbohydrates:30.13g
10.04%
Net Carbohydrates:27.46g
9.98%
Sugar:2.87g
3.19%
Cholesterol:62.48mg
20.83%
Sodium:1952.01mg
84.87%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.78g
25.56%
Manganese:0.59mg
29.27%
Vitamin C:22.49mg
27.26%
Vitamin K:26.1µg
24.86%
Vitamin B3:3.54mg
17.68%
Vitamin B6:0.33mg
16.63%
Phosphorus:135mg
13.5%
Copper:0.26mg
12.77%
Magnesium:45.95mg
11.49%
Iron:2mg
11.13%
Vitamin B1:0.17mg
11.12%
Potassium:385.93mg
11.03%
Fiber:2.68g
10.71%
Folate:36.99µg
9.25%
Selenium:5.77µg
8.24%
Zinc:1.23mg
8.18%
Vitamin B5:0.68mg
6.8%
Vitamin B2:0.11mg
6.68%
Calcium:66.29mg
6.63%
Vitamin A:227.39IU
4.55%
Vitamin B12:0.24µg
4%
Vitamin E:0.48mg
3.22%
Vitamin D:0.37µg
2.45%
Source:Epicurious