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Daikon Cakes

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Makes: 6 servings adjust
A pescatarian version of the dim sum classic, gluten-free and no meat.



  • 2 tablespoons Vegetable Oil

Step 1

Heat the vegetable oil over medium heat in a medium to large skillet.


  • 1 tablespoon Shrimp Paste, You can either use shrimp paste (as I did) or soaked, dried and chopped dried shrimp

Step 2

Add the shrimp paste and cook for a few minutes, try to integrate it with the oil


  • 1 pound Daikon Radish, grated (you can do this with a cuisinart if you want)
  • 10 Dried Shittake Mushrooms, Soak in hot water for 15 minutes, discard stems, chop into small (pill sized) pieces

Step 3

Add the shiitakes and the daikon to the pan, let it cook, stirring often, until the moisture is almost all gone (it might even start to stick to the pan, a good sign that it is done). Probably about 20 minutes.


  • 1 12 Rice Flour
  • 1 cup Water

Step 4

While the daikon mix cooks, whisk the rice flour into the water, eliminating all lumps.


  • Salt & Pepper, Add to taste
  • Red Pepper, Add to taste

Step 5

Combine the daikon mix and the flour mix. Adjust to your taste preference with salt, pepper and red pepper.


  • Vegetable Oil Cooking Spray

Step 6

Spray a 9in square (or similar) pan (pyrex or cake). Fill with mixture. Should be about one inch thick. Try to spread it evenly.

Step 7

Set a large bamboo steamer over a wok or place a bowl upside down in a large pot and the pan on top. Add water and steam the cake for 45 minutes.

Step 8

Remove from steamer, allow to cool for 30-60 minutes, then run a knife around the edge to loosen, and invert on a plate. Cover and refrigerate overnight.

Step 9

Slice into individual size slices.


  • 1 tablespoon Sesame Oil

Step 10

Heat sesame oil to high in a non stick pan. Place one slice in, cook till brown and crispy, flip and repeat on other side. Serve!
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