Veggie Box Daikons (grated)
1-1 1/2 cups water
Vegetable oil
3-5 dried shiitake mushrooms (washed, rehydrated, and chopped)
1 scallion (chopped)
1 1/4 cups rice flour
1 Tbsp cornstarch
1/2 tsp salt, 1/2 tsp sugar, white pepper to taste
Oyster sauce to taste
Optional: 1 Tbsp dried shrimp (chopped)
Optional: 1 Chinese sausage (chopped)
Large steamer and loaf pan required

1 -1 1/2 cups water 3 -5 dried shiitake mushrooms (washed, rehydrated, and chopped) 1 scallion (chopped) 1 1/4 cups rice flour 1 Tbsp cornstarch 1/2 tsp salt, 1/2 tsp sugar, white pepper to taste

Add grated daikon and 1 cup water to a wok and bring to a simmer. Simmer 10 minutes, stirring occasionally to prevent browning. Scoop cooked daikon into a bowl to cool. Pour remaining liquid from wok into a measuring cup until it totals 1 cup liquid (add more water if needed) then add to the mixing bowl with cooked daikon. Clean your wok and fry the mushrooms (and shrimp and sausage if using) for 5 minutes. Stir in the chopped scallion then remove from heat. Add rice flour, cornstarch, salt, sugar, and white pepper to mixing bowl with daikon and cooking liquid. Mix well then add the cooked mushrooms, scallions, (dried shrimp and sausage if used), and oil from the pan. Mix well and let sit for 15 minutes. Stir a final time then pour into a well-oiled loaf pan. Place pan in a steamer with plenty of water and steam over medium-high heat for 50 minutes. Remove pan and let sit for 30 minutes, then loosen the sides with a spatula and turn over on a cutting board. Using a sharp wet knife, slice cake into 1/2” thick pieces. You can eat it this way or pan-fry them until both sides are golden and crispy. Serve with oyster sauce for a classic dim sum dish!