No-Steam Radish Cake In the Kitchen with Mandy Lee

Mandy Lee is rethinking one of the most beloved Cantonese dishes: radish cake. Instead of creating more humidity in her kitchen and racking up a big gas bill, she is pan-frying her radish cake to golden brown perfection. Before serving, the radish cake is topped with flavorful Mushroom XO Sauce and a gooey onsen egg. GET THE RECIPE https://f52.co/3h29xYZ

PREP TIME: 20 minutes
COOK TIME: 2 hours
MAKES: 6 cakes

INGREDIENTS
Radish Cake
1 pound (450g) peeled daikon/Chinese white radish, see note*
2 cups (480g) neutral tasting stock such as store-bought pork stock or chicken stock
1/2 teaspoon fine sea salt
tap here
1 1/2 cups (195g) white rice flour (not glutinous/sweet rice)
cornstarch, for dusting
freshly ground black pepper, to taste

Mushroom XO Sauce
1/2 pound (225g) fresh shitake mushroom, or other varieties but try not to use button mushrooms
8 tablespoons vegetable oil, divided
1/4 cup (25g) dried shrimp
1 tablespoon shaoxing wine, cognac, or sherry
3 garlic cloves, peeled
2 small shallots, peeled
1/4 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 links of cantonese sausages, diced
1 small handful of dried red chili flakes
1 tablespoon oyster sauce

6 onsen eggs, to serve

SUBSCRIBE TO FOOD52 https://f52.co/2HN7Dp8

CONNECT WITH FOOD52
Web: https://food52.com
Facebook: https://www.facebook.com/food52
Instagram: https://www.instagram.com/Food52
Pinterest: https://www.pinterest.com/food52
Twitter: https://twitter.com/Food52
TikTok: https://www.tiktok.com/@food52
Food52 newsletter: https://f52.co/newsletter

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.