I am beside myself with how broccoli turned my ordinary plate into a restaurant-worthy showstopper you will have to see to believe.

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I am obsessed with the crackle and chew of crispy daikon radish cakes. I love how the edges blister into shards and the interior stays somehow tender and chewy.

I love how scallions cut through the richness with a bright, green slap that keeps me reaching for another piece. But it’s the contrast that hooks me: the fried, browned skin and the gentle, steamy heart.

I eat them like it’s my job. I savor the little sweet hits and the savory, faintly meaty undertone.

No fluff. Just bold texture, stubborn flavor, joy on a plate never fails to thrill daily.

Ingredients

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Grated daikon: it’s the moist backbone, soft texture with a mild bite.
Rice flour: gives structure and that tender, slightly chewy cake feel.
Tapioca starch: basically makes edges springy and helps crisp up nicely.
Water: it’s the binder that keeps batter smooth and not gloopy.
Chinese sausage: salty, sweet pork pockets that punch up the flavor.
Dried shrimp: umami little nuggets, a chewy, briny depth.
Shiitake mushrooms: earthy, meaty bites that add real savory weight.
Scallions: bright, oniony freshness that cuts through the richness.
Garlic: fragrant warmth you’ll notice in every crispy bite.
Salt: it’s the simple seasoning that makes everything sing.
White pepper: subtle heat, dusty and slightly floral, not overpowering.
Sugar: balances the salt and boosts the sausage’s sweet notes.
Vegetable oil for batter: adds silkiness and helps cook evenly.
More oil for frying: basically gives you that golden, crispy finish.
Extra water for cooking daikon: prevents dryness and keeps texture tender.

Ingredient Quantities

1 1/2 pounds daikon radish, peeled and grated (about 3 medium)

1 1/4 cups rice flour

1/4 cup tapioca starch

1 1/2 cups water, plus extra for cooking daikon

3 Chinese sausages (lap cheong), finely diced

2 tablespoons dried shrimp, soaked and chopped

4 dried shiitake mushrooms, rehydrated and finely chopped

3 scallions, thinly sliced

2 cloves garlic, minced

1 teaspoon salt, adjust to taste

1/2 teaspoon white pepper

1 teaspoon sugar

2 tablespoons vegetable oil for cooking batter plus more for frying

How to Make this

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1. Soak the dried shrimp and shiitake in warm water for 20 minutes, squeeze out the shrimp and chop both shrimp and mushrooms finely; reserve the mushroom soaking liquid for later if you want extra flavor.

2. Peel and grate the daikon, put it in a pot with just enough water to cover and simmer for 5 minutes until slightly softened, drain into a bowl but save 1/2 cup of the cooking liquid to use in the batter if needed; press the daikon gently to remove excess water but don’t make it bone dry.

3. In a skillet heat 2 tablespoons vegetable oil over medium heat, add the diced Chinese sausage and cook until it renders fat and starts to brown, add the chopped shrimp, mushrooms, minced garlic and half the scallions, cook 1 to 2 minutes more until fragrant; set aside to cool a little.

4. In a large bowl whisk together the rice flour, tapioca starch, salt, white pepper, sugar and 1 1/2 cups water; if the batter seems too thick later you can add some of the reserved mushroom/daikon liquid a little at a time to reach a pourable, thick pancake-batter consistency.

5. Stir the cooked daikon and the sausage-shrimp-mushroom mixture into the batter until evenly combined, fold in the remaining scallions, taste and adjust salt or sugar if needed.

6. Grease a 9×5 loaf pan or similar shallow heatproof dish with oil, pour the mixture in, smooth the top and steam over boiling water, covered, for about 40 to 50 minutes until the cake is set and a toothpick comes out clean.

7. Let the steamed cake cool to room temperature, then refrigerate for at least 1 hour or until firm; this makes it much easier to slice and fry without falling apart.

8. Turn the chilled cake out of the pan and cut into squares or rectangles about 1/2 inch thick, pat any surface moisture off with paper towel.

9. Heat a thin layer of oil in a nonstick skillet over medium-high heat, fry the pieces until deeply golden and crispy on both sides, about 3 to 4 minutes per side; press gently with a spatula so more surface gets crunchy.

10. Drain on paper towels, serve hot with soy sauce, chili oil or your favorite dipping sauce, and sprinkle extra sliced scallions on top if you like; if the first batch sticks, add a touch more oil and wipe the pan clean before more frying.

Equipment Needed

1. Large mixing bowl
2. Medium pot (for simmering daikon and steaming)
3. Steamer rack or large wok/steamer setup with lid
4. 9×5 loaf pan or shallow, heatproof dish
5. Nonstick skillet for frying
6. Box grater (or coarse grater) for the daikon
7. Cutting board and sharp chef knife
8. Measuring cups and spoons
9. Spatula and tongs for flipping and pressing while frying

FAQ

Q: My daikon seemed super watery, how do I stop the batter being soggy?

A: After grating, let the daikon sit in a colander for 10 minutes then squeeze it with your hands or press with a spoon to get rid of excess liquid. You can also briefly simmer the grated daikon in a little water for 2 to 3 minutes and drain well before mixing with the flours. That makes the cakes hold together and get crisp outside, not limp.

Q: Can I make these ahead and reheat them later?

A: Yes. Cool the steamed cake completely, wrap and refrigerate up to 3 days or freeze for 1 month. To reheat, slice and shallow fry until golden crisp on both sides, or bake in a 400F oven for 10 to 15 minutes. Pan frying gives the best crunchy crust though.

Q: I dont eat pork, any good substitutions for the Chinese sausage?

A: Sure. Use chopped shiitake and extra dried shrimp if you eat seafood, or replace the lap cheong with diced smoked tofu, tempeh or a smoky mushroom mix for vegan. Add a splash of soy sauce or liquid smoke to mimic that sweet savory bite.

Q: Why are my cakes gummy in the middle after steaming?

A: Usually undercooked batter or too much liquid. Make sure you measured rice flour and tapioca correctly, and steam long enough until a toothpick comes out with only a few moist crumbs. If the dough felt too runny, stir in a little more rice flour, 1 tablespoon at a time.

Q: Can I make these gluten free?

A: Yes the base recipe with rice flour and tapioca starch is naturally gluten free. Watch out for add ins like Chinese sausage or soy sauce which may contain gluten. Use tamari or gluten free sausage if needed.

Q: How do I get extra crisp edges when frying?

A: Cut the steamed cake into thin slices, heat a good layer of oil in the pan until shimmering, then fry on medium high so edges blister quickly. Dont crowd the pan and press slices down gently for even contact. A light dusting of tapioca starch on the slices before frying also helps make them extra crunchy.

Crispy Daikon Radish Cakes Recipe Substitutions and Variations

Daikon radish: swap with shredded kohlrabi or jicama (kohlrabi keeps a similar texture, jicama is crunchier and less watery, you may need to squeeze out extra moisture).
Rice flour: use all purpose flour mixed with 2 tbsp cornstarch (gives structure but the cake will be a bit less tender; add a touch more water if batter seems stiff).
Tapioca starch: replace with cornstarch at a 1:1 ratio (works well for chewiness, just dont overcook or it can get dry).
Chinese sausage (lap cheong): use chopped bacon or smoked ham (gives that savory, fatty punch, reduce added salt slightly).

Pro Tips

1) Dont squeeze the daikon totally dry. Leave it slightly damp so the cake stays tender and not chalky. If you over-press it the texture gets gummy when steamed, so aim for “just less wet” not bone dry.

2) Save and use the soaking/cooking liquid but add it slowly. The reserved mushroom/daikon water is flavor gold, but it can thin the batter fast. Add a tablespoon at a time until the batter pours like thick pancake batter.

3) Render the lap cheong and cook the shrimp/mushrooms well first. Getting some browning and crisp bits in the filling gives much more flavor than dumping everything in raw. Also let that mixture cool a bit before mixing into the batter so you dont steam-cook the starches too soon.

4) Chill fully before frying and use a hot pan with enough oil. Cold slices hold together and crisp up instead of falling apart. Fry in batches so the pan stays hot, press down gently for even crust, and if pieces stick first batch, wipe the pan, add more oil, then continue.

Crispy Daikon Radish Cakes Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I am beside myself with how broccoli turned my ordinary plate into a restaurant-worthy showstopper you will have to see to believe.

Servings

servings

Calories

277

kcal

Equipment: 1. Large mixing bowl
2. Medium pot (for simmering daikon and steaming)
3. Steamer rack or large wok/steamer setup with lid
4. 9×5 loaf pan or shallow, heatproof dish
5. Nonstick skillet for frying
6. Box grater (or coarse grater) for the daikon
7. Cutting board and sharp chef knife
8. Measuring cups and spoons
9. Spatula and tongs for flipping and pressing while frying

Ingredients

1 1/2 pounds daikon radish, peeled and grated (about 3 medium)
1 1/4 cups rice flour
1/4 cup tapioca starch
1 1/2 cups water, plus extra for cooking daikon
3 Chinese sausages (lap cheong), finely diced
2 tablespoons dried shrimp, soaked and chopped
4 dried shiitake mushrooms, rehydrated and finely chopped
3 scallions, thinly sliced
2 cloves garlic, minced
1 teaspoon salt, adjust to taste
1/2 teaspoon white pepper
1 teaspoon sugar
2 tablespoons vegetable oil for cooking batter plus more for frying

Directions

Soak the dried shrimp and shiitake in warm water for 20 minutes, squeeze out the shrimp and chop both shrimp and mushrooms finely; reserve the mushroom soaking liquid for later if you want extra flavor.
Peel and grate the daikon, put it in a pot with just enough water to cover and simmer for 5 minutes until slightly softened, drain into a bowl but save 1/2 cup of the cooking liquid to use in the batter if needed; press the daikon gently to remove excess water but don’t make it bone dry.
In a skillet heat 2 tablespoons vegetable oil over medium heat, add the diced Chinese sausage and cook until it renders fat and starts to brown, add the chopped shrimp, mushrooms, minced garlic and half the scallions, cook 1 to 2 minutes more until fragrant; set aside to cool a little.
In a large bowl whisk together the rice flour, tapioca starch, salt, white pepper, sugar and 1 1/2 cups water; if the batter seems too thick later you can add some of the reserved mushroom/daikon liquid a little at a time to reach a pourable, thick pancake-batter consistency.
Stir the cooked daikon and the sausage-shrimp-mushroom mixture into the batter until evenly combined, fold in the remaining scallions, taste and adjust salt or sugar if needed.
Grease a 9×5 loaf pan or similar shallow heatproof dish with oil, pour the mixture in, smooth the top and steam over boiling water, covered, for about 40 to 50 minutes until the cake is set and a toothpick comes out clean.
Let the steamed cake cool to room temperature, then refrigerate for at least 1 hour or until firm; this makes it much easier to slice and fry without falling apart.
Turn the chilled cake out of the pan and cut into squares or rectangles about 1/2 inch thick, pat any surface moisture off with paper towel.
Heat a thin layer of oil in a nonstick skillet over medium-high heat, fry the pieces until deeply golden and crispy on both sides, about 3 to 4 minutes per side; press gently with a spatula so more surface gets crunchy.
Drain on paper towels, serve hot with soy sauce, chili oil or your favorite dipping sauce, and sprinkle extra sliced scallions on top if you like; if the first batch sticks, add a touch more oil and wipe the pan clean before more frying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.