Fried Radish Cake
Golden daikon rice-flour cubes folded with eggs, preserved vegetables, scallions and cilantro make a crisp-edged skillet meal.
Prep 30 min · Cook 1 hr 40 min · Total 7 hr 30 min · Makes 2 servings, plus 2 portions radish cake to freeze
Ingredients
- 1 large daikon radish, grated
- 1 3/4 cup rice flour
- Kosher salt
- 4 eggs
- 2 teaspoons fish sauce
- 3 tablespoons canola oil
- 3 tablespoons Chinese preserved vegetables
- 2 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1/2 bunch scallions, sliced
- 1/4 cup cilantro leaves, chopped
Directions
- Put the grated radish in a large skillet with straight sides and a lid, or use a lidded saucepan. Add 1/3 cup water, set it over medium heat, and bring it to a gentle bubble. Cover the pan and cook quietly until the radish looks translucent and feels tender, about 40 minutes. Take off the lid and let it cool.
- Move the oven rack to the middle position and heat the oven to 325 degrees F (see note). In a small bowl, whisk the rice flour with 1 teaspoon salt and 3/4 cup water until smooth; if you see lumps, pass the mixture through a strainer. Stir in the cooled radish, including any liquid that collected.
- Transfer the mixture to the cake pan and cover the top with foil. Prick the foil in a few places. Set the cake pan inside a large roasting pan, then pour hot water into the roasting pan until it reaches halfway. Bake until the cake is just set, about 50 minutes. Let it cool until fully firm and easy to slice, at least 4 to 6 hours in the fridge.
- Take the cake from the fridge and portion it into thirds. Cut one piece into 3/4-inch cubes and keep them nearby. Wrap the remaining pieces and freeze them for another time.
- Whisk the eggs with the fish sauce in a medium bowl. Warm the oil in a wok or non-stick skillet over medium heat. Add the radish cake cubes and fry, stirring as they cook, until they turn golden and crisp, about 5 minutes.
- Stir in the preserved vegetables, garlic, and white pepper, and fry just until fragrant, about 30 seconds. Pour the eggs and scallions over everything, then cook, folding the eggs from the edges toward the center and pressing gently so the omelette holds together, until the eggs are cooked through (see note). Sprinkle with cilantro and serve.