Steamed Radish Meatballs
These steamed radish meatballs are made by salting and draining shredded daikon radish, then mixing it with stir-fried minced meat, diced shiitake mushrooms, and minced garlic. Coated in sweet potato starch and rolled into balls, they are steamed to perfection. The result is a soft, fragrant, and savory dish, bursting with the natural sweetness of radish and the rich flavors of mushroom and meat—nutritious and delicious.
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🍳 Cooking Flow
Cut daikon radish into thick shreds, salt and sugar to draw out moisture, then rinse and squeeze dry. → Dice mushrooms, meat, and garlic; stir-fry the meat, garlic, and mushrooms in a pan until fragrant, and season with light soy sauce. → Add the stir-fried mixture to the radish shreds, season, and mix in sweet potato starch until it forms a dough. → Roll into round meatballs and place them on a greased plate. → Steam over high heat for 8-10 minutes, garnish with chopped green onions, and serve.
Cooking Steps
Brief Cooking Order
Cut daikon radish into thick shreds, salt and sugar to draw out moisture, then rinse and squeeze dry. → Dice mushrooms, meat, and garlic; stir-fry the meat, garlic, and mushrooms in a pan until fragrant, and season with light soy sauce. → Add the stir-fried mixture to the radish shreds, season, and mix in sweet potato starch until it forms a dough. → Roll into round meatballs and place them on a greased plate. → Steam over high heat for 8-10 minutes, garnish with chopped green onions, and serve.
Introduction
These steamed radish meatballs are made by salting and draining shredded daikon radish, then mixing it with stir-fried minced meat, diced shiitake mushrooms, and minced garlic. Coated in sweet potato starch and rolled into balls, they are steamed to perfection. The result is a soft, fragrant, and savory dish, bursting with the natural sweetness of radish and the rich flavors of mushroom and meat—nutritious and delicious.
Step 1
Wash and peel the daikon radish, cut into thick slices about 5-6 cm long, then slice into slightly coarse shreds.
Step 2
Place the shredded radish in a large bowl, add 2 tsp of salt and 1 tsp of sugar, massage well to release moisture and remove bitterness, then let sit.
Step 3
Rehydrate the dried shiitake mushrooms in warm water for about 30 minutes; chop the green onions; mince the garlic; dice the lean meat.
Step 4
Rinse the rehydrated mushrooms, squeeze dry, remove tough stems, and dice them.
Step 5
Rinse the salted radish shreds in water several times to remove salt and bitterness, drain, and squeeze out all excess moisture into a large bowl.
Ingredients List
Important Notes
💡 Choose fresh daikon radishes that feel heavy for their size and have plenty of moisture for a sweeter, fiber-free texture.
💡 Do not shred the daikon too finely; keeping them slightly thick provides a better texture after steaming.
⚠️ After salting, be sure to rinse the radish thoroughly to remove excess salt and squeeze out all moisture to ensure the meatballs hold their shape.
💡 If you don't have sweet potato starch, tapioca starch or cornstarch can be used as a binder to help the radish shreds stick together.
🍳 Brushing a thin layer of oil on the bottom of the steaming plate will prevent the meatballs from sticking.
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