Steamed Radish Cakes
ID: c00d4cab...
Using seasonal, sweet, and juicy daikon radish paired with aromatic Chinese sausage and shiitake mushrooms, these steamed radish cakes are bound with lotus root starch for a soft, chewy, and flavorful texture. This method is simpler, lower in calories, and healthier than traditional pan-fried radish cakes.
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🍳 Cooking Flow
Shred the daikon radish, blanch to remove bitterness, and drain thoroughly. → Stir-fry diced Chinese sausage and shiitake mushrooms until fragrant; season with oyster sauce and pepper salt. → Thoroughly mix the stir-fried ingredients, seasonings, lotus root starch, and shredded radish into a dough-like consistency. → Shape the mixture into small balls or patties and steam in a steamer over medium-high heat for 10-12 minutes. → Prepare the garlic-chili dipping sauce; serve the steamed cakes once slightly cooled.
Cooking Steps
Brief Cooking Order
Shred the daikon radish, blanch to remove bitterness, and drain thoroughly. → Stir-fry diced Chinese sausage and shiitake mushrooms until fragrant; season with oyster sauce and pepper salt. → Thoroughly mix the stir-fried ingredients, seasonings, lotus root starch, and shredded radish into a dough-like consistency. → Shape the mixture into small balls or patties and steam in a steamer over medium-high heat for 10-12 minutes. → Prepare the garlic-chili dipping sauce; serve the steamed cakes once slightly cooled.
Introduction
Using seasonal, sweet, and juicy daikon radish paired with aromatic Chinese sausage and shiitake mushrooms, these steamed radish cakes are bound with lotus root starch for a soft, chewy, and flavorful texture. This method is simpler, lower in calories, and healthier than traditional pan-fried radish cakes.
Step 1
Peel the daikon radish and grate it into thin shreds.
Step 2
Place the radish shreds into lukewarm water and bring to a boil; cook for 1-2 minutes to remove raw bitterness and soften slightly, then remove, drain well, and let cool.
Step 3
Dice the Chinese sausage and rehydrated dried shiitake mushrooms into uniform small cubes.
Step 4
Heat oil in a pan, stir-fry the diced sausage and mushrooms until aromatic, then add 1 tablespoon of oyster sauce and pepper salt to taste.
Step 5
Add the stir-fried mixture to the drained radish shreds, and sprinkle in a little more pepper salt if desired.
Ingredients List
Important Notes
💡 The shredded daikon radish must be drained as thoroughly as possible; the drier it is, the less starch you need, resulting in a more concentrated radish flavor.
⚠️ When shaping into balls, avoid making them too large as gravity will cause them to flatten during steaming. Large portions may collapse and require longer cooking times.
✨ Starch types can be substituted based on preference: sweet potato or tapioca starch provide a chewy texture; glutinous rice flour creates a soft, mochi-like texture; those on a low-calorie diet can substitute part of the starch with psyllium husk powder.
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