Chinese Turnip Cake

Step 1

Soak shiitake mushrooms in 0.5 cup hot water for 10 minutes.

Step 2

Peel daikon and grate into a large bowl.

Step 3

Dice Chinese sausage into small pieces.

Step 4

Drain mushrooms, reserve soaking liquid, and chop finely.

Step 5

Chop scallions into thin rings.

Step 6

Add rice flour to grated daikon, stirring to combine evenly.

Step 7

Pour reserved mushroom liquid and vegetable broth into daikon mixture.

Step 8

Stir until batter is smooth with no lumps.

Step 9

Fold in sausage, mushrooms, sesame oil, and half the scallions.

Step 10

Pour batter into oiled 8-inch square cake pan.

Step 11

Cover pan with foil and place in steamer with 1 inch water.

Step 12

Steam for 30 minutes until a knife inserted comes out clean.

Step 13

Remove pan from steamer and cool for 10 minutes on rack.

Step 14

Invert cooled cake onto cutting board and slice into 8 wedges.

Step 15

Heat 1 tbsp oil in 12-inch skillet over medium-high heat.

Step 16

Pan-fry wedges 3 minutes per side until golden and crispy.

Step 17

Transfer to serving plate and garnish with remaining scallions.