I was surprised that a few folks wanted to know what we did with "Daikon-zilla".
Other than a bit for oroshi, we decided to make Turnip Cakes, which well, isn't made from turnips…perhaps it once was, but nowadays, radish is used. Funny thing, over the years my post and recipe for turnip cakes has been pretty popular.
I realized after shredding the daikon, that this was going to make a whooooole lotta turnip cakes. Meet mount daikon:
After simmering the daikon, and waiting for it to cool……
I went to owkr on the other ingredients. I decided to use twice the amount of dried shrimp and lup cheong this itme around. I also added dried shiitake mushroom that had been soaked for about twenty minutes or so.
This time, instead of soaking the shrimp in water, I started the stir fry with the sausage and shrimp in about 2 tablespoons of oil, and added a a couple of tablespoons of the mushroom soaking liquid before adding the mushrooms. Scallions go last. I stir-fried the whole thing until the liquid evaporated….
I ad the cilantro directly into the batter before steaming. Man, this made four pans of turnip cake……
We gave some of it away…. but we'll be eating this for a while.
Of course the Missus needed something for lunch…… so I made some Karei Karaage.
So easy it doesn't deserve a recipe…. potato starch, sea salt, shichimi togarashi……
Oil at 350……
Fry away……
Turn once…..
When the bubbling starts to slow down…..
It's ready, freddy……
I cut slits in the fish….. this allows the bones to cook, making them crunchy and edible. Afterall, one must get their calcium, right?
So what did I eat? (yes, the Missus ate both of these) I had some of the lup cheong, shrimp, and mushroom mix, and made an omelet…. man was that good!
So what did you eat this past weekend?
everything looks so good! lup cheong…mmm!
I have to say that stir fried bunch of goodies looks really really good. Not sure why, maybe all the textures and colors and crispiness. =)Yum!
I need to fry up my fish but it smells so fishy in the house.
Hi Kat – We love good turnip cake.
Hi Lynnea – I can tell you eat with your eyes.
Hi Billy – Did you notice that I was frying outside on the Big Kahuna?
Kirk. Why do you this! Every morning when i ck your post, I dread reading something yummy b/c it makes me crave it all dang day.
What’s the overall prep time for the ingredients? How do you shred the daikon (w/ food processor or by hand?). Do you season the daikon at all? I will also ck your past turnip cake recipes.
My grams use to make this when I was little and it always seems like SOOOO much work! But your method seems like it’s manageable so perhaps I can actually try it! Thanks!
Just read the other post – did you add any rice flour to this recipe? Is that a must for this or can we leave it out?
Hi Faye – I didn’t want to rehash the recipe, so didn’t go through it step by step here. You have to create a batter, so you do need the rice flour. The actual hands on prep time is not long, most of it is spent shredding the daikon. But you do have to wait for the ingredients to cool before creating the batter, and you need to steam. So it is psread over a couple of hours.
wow, both of those look good. I like turnip cakes, but those ingredients are making it sound extra delicioso.
Kirk, you are definitely Asian. LOL
We love our stinky food but hell if we want our house smell like fried food for days.
Hi FH – Thanks. It’s good some great fflavor.
Hi Bill – Yeah, I guess I am…. ;o)