Ingredients
1 ounce dried shrimp
2 pounds daikon radish
2 quarts chicken stock
5 ounces Chinese sausage (lap cheong)
Vegetable oil for frying
1 1/3 cups fresh shiitakes, diced (Huynh prefers Chinese)
3 scallions, thinly sliced (plus more for garnish)
3 teaspoons sugar
3 teaspoons Shaoxing rice wine or mirin
1/4 teaspoon freshly ground white pepper
2 tablespoons cilantro, finely chopped (plus more for garnish)
1 2/3 cups rice flour
2 pounds daikon radish
2 quarts chicken stock
5 ounces Chinese sausage (lap cheong)
Vegetable oil for frying
1 1/3 cups fresh shiitakes, diced (Huynh prefers Chinese)
3 scallions, thinly sliced (plus more for garnish)
3 teaspoons sugar
3 teaspoons Shaoxing rice wine or mirin
1/4 teaspoon freshly ground white pepper
2 tablespoons cilantro, finely chopped (plus more for garnish)
1 2/3 cups rice flour
Description
Daikon, The Elongated, Overgrown Asian Radish That’s Often Turned Into Kimchee Or Soup, Can Also Be Cooked Into This Delicious, Savory Cake.
New York Magazine
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