Pan-Fried Turnip Cake

Step 1

Peel the daikon radish with a vegetable peeler, removing the thin beige skin until you see the white flesh underneath.

Step 2

Cut the peeled daikon lengthwise in half, then place each half flat-side down and cut crosswise into thin matchsticks about 1/16 inch wide, like shoestring fries.

Step 3

Place the daikon matchsticks into a large microwave-safe bowl, add 1 cup water, cover loosely with a paper towel, and microwave on high for 5 minutes until soft and translucent.

Step 4

Drain the daikon in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess water — you want them moist but not dripping.

Step 5

Pour 1 cup hot water over the dried shiitake mushrooms in a small bowl and let them sit for 5 minutes until soft and dark brown.

Step 6

Remove the mushrooms from the soaking liquid, discard the hard stems by pinching them off with your fingers, then slice the caps into 1/4-inch-wide strips.

Step 7

Slice the scallions crosswise into thin rings about 1/4 inch wide, separating the white and light green pieces from the dark green tops.

Step 8

In a large bowl, whisk together the rice flour, cornstarch, 3 tablespoons soy sauce, and 1 cup water, stirring until no lumps remain and the mixture looks like thick pancake batter.

Step 9

Add the drained daikon, mushroom slices, scallion whites and light greens, salt, and white pepper to the batter bowl.

Step 10

Fold the mixture together with a spatula until the vegetables are evenly coated and distributed, about 20 folds, until you see no dry flour pockets.

Step 11

Place a 10-inch nonstick skillet or cast iron skillet over medium-high heat and add 2 tablespoons vegetable oil.

Step 12

When the oil shimmers and slides quickly across the pan when you tilt it, pour in half the batter (about 2 cups), using a spatula to spread it into an even layer about 3/4 inch thick.

Step 13

Cook without moving for 4 minutes until the bottom is deep golden brown with crispy edges — peek under one edge with a spatula to check the color.

Step 14

Flip the cake by sliding it onto a large plate, then sliding it back into the skillet to cook the other side.

Step 15

Cook the second side for 3 minutes until golden brown and crispy, then slide onto a cutting board.

Step 16

Repeat steps 11–15 with the remaining 2 tablespoons oil and the second half of the batter to make a second cake.

Step 17

Cut each turnip cake into 8 wedges (like a pizza), arrange on a serving plate, and scatter dark green scallion pieces on top.