200ml (½+⅓ cup)vegetable stock 蔬菜高湯or water, add more if needed 或水,視情況 增加
¼tspground white pepper 白胡椒粉
½tspsalt 鹽
Instructions
Grate the Chinese turnip (daikon) into thin slices. Save the water released from the radish. You can also use a food processor with a slicing plate.
In a mixing bowl, add the rice flour, ground white pepper, and salt. Mix together.
Add in the soaking mushroom water, vegetable stock, and radish juice. Mix to combine.
Place a frying pan over medium heat. Once the pan is hot, add oil, minced shallot, and sliced shiitake mushrooms. Stir and cook for 1 minute. Then add the grated radish. Continue to cook for another 1-2 minutes until the radishes are soft.
Add the rice flour mixture. Stir to combine. Cook and stir until the mixture thickens up. If your mixture seems too dry, add more vegetable stock or water to help bring them together. Once the mixture is pretty thick, turn off the heat.
Grab a heatable container or baking pan. Line it with steaming cloth or parchment paper. Transfer the mixture into the pan and press it down.
Place another steaming cloth on top of the container to absorb the water vapor. Steam it for 30-40 minutes.
After the steaming process, remove it from the heat. Let it cool to room temperature and then refrigerate for 2-3 hours to set.
Take out from the fridge and remove it from the container. Slice the cake into thick slices.
Heat a frying pan over medium heat. Once the pan is hot, add a thin layer of oil to the pan. Place the turnip cakes in. Pan-fry the first side for 2-3 minutes first, then flip to cook on the other side for 1 minute until sides are crisp and brown. Serve with soy sauce with some minced garlic or chili sauce if you like.