Daikon 大根 is a Japanese word for white radish. It shapes like a giant carrot but in white colour :) The leaf of Daikon is frequently eaten as green vegetables, but I have not try it before. Stir-frying or cook it in soup are the common way of how I eat daikon.
Few days ago came across Sharp's recipe on Microwave Cuisine, the steps seem very easy but I decided to use my steamer instead of the microwave. I'm glad that I try this recipe because the daikon cake turned out very soft and creamy.
Recipe adapted from Sharp Microwave Cuisine with changes
250g daikon, grate into shreds
250g rice flour
4 black mushrooms, sliced (used fresh one)
20g dried shrimps, chopped
few coriander, chopped
1/2 tsp salt
1 tbsp oil
1 chili, finely chopped
1 tsp salt
3 tbsp oil
1. Cook shreds daikon with water in pot on high heat for 15 mins or until daikon soften.
2. Pour the daikon together with hot water into grease steaming plate, add rice flour, 1/2 tsp salt and 1 tbsp oil, stir and mix well. Set aside
3. Heat a wok, add oil, sliced mushrooms, dried shrimps, stir fry for 2 mins, add seasonings. Stir fry for another 2 mins, add chili and coriander. Garnish the mixture on top of the steaming plate which contains daikon mixture.
4. Steam for 30 mins. or until the cake is firm. Serve warm.