Ingredients
Scale
- 10 ounces daikon radish
- 4 Tablespoons (40 grams) glutinous rice flour
- 4 Tablespoons (35 grams) all purpose flour
- 2 teaspoons sesame oil
- ¼ teaspoon salt
- 3 Tablespoons dried baby shrimp (the translucent papery kind)
- 1 link dried chinese sausage, about 2 ounces
- 2 scallions minced
- 1 Tablespoon neutral oil
Instructions
- Place the baby shrimp in a small dry skillet and heat over medium heat for 3-4 minutes, tossing regularly. You should smell a deep oceany scent. Take off of the heat and set aside to cool.
- Cut the sausage in half lengthwise and then into thin slices across to yield little half moon pieces. Set aside.
- Trim and peel the daikon. Next, grate the daikon into a bowl. You can use the extra fine setting on a mandoline or the small holes on a standard box grater.
- Pour the grated daikon into a colander and let the excess juice drain off. Put the daikon back in the bowl.
- Add the glutinous rice flour, flour, salt, dried shrimp, Chinese sausage, and scallion to the bowl and mix well with a spatula.
- Heat a medium 10” non-stick skillet over medium heat for several minutes. Add 1 tablespoon of oil and tilt the skillet to coat the pan.
- Scrape the daikon mixture into the pan with a wooden spoon or spatula and shape it into a round pancake about ¾” thick.
- Use the spatula to smooth the surface of the cake as well as all around the edge.
- Cook for about 3-4 minutes until the bottom has a nice browned color.
- Use a flat spatula to loosen the cake and pick it up. Then carefully flip the cake over to the other side. Cover the skillet with a lid and cook for 3 minutes.
- Take off the lid and cook for another minute.
- Lift the pancake and add the sesame oil to the pan. Flip the pancake again and cook for another minute. I like the crust super crispy so I usually flip the pancake yet again and cook for another minute-cooking both sides of the pancake twice.
- Transfer the turnip cake to a cutting board. Cut it into 8 wedges like a pizza.
- Transfer the turnip cake to a serving plate and serve.
Notes
*This pancake is highly seasoned and does not need a sauce. However, you can serve it with a little chili paste if you like a little kick.
*It is important to use the papery dried baby shrimp which are light and salty and not the dried baby shrimp that are like shrimp jerky. If you can only find the jerky style baby shrimp, soak them in warm water for 15-20 minutes, drain the water, and roughly chop them before adding them to the batter.
*If you do not have any chinese sausage feel free to substitute Japanese style smoked sausages, bacon, ham, or even a small amount of kielbasa style sausages.
Keywords: mochi flour, savory pancakes, daikon radish, appetizers, snacks