2 ounces dried shiitake mushrooms (about 10 mushrooms)
5 ounces Chinese bacon (lap yuk), diced
2 Chinese sausage, diced (see note above)
1/4 cup small dried shrimp, rinsed and patted dry (see note above)
1 tablespoon plus 2 teaspoons brown sugar, divided
1 tablespoon soy sauce
3 pounds daikon radish, peeled and finely grated on a box grater
8 ounces rice flour
Toasted sesame oil, for serving
2 scallions, white and light green parts only, chopped
1 bunch cilantro, leaves and tender stems only, chopped
Toasted sesame seeds, for serving (optional)
Hoisin sauce and Sriracha, for serving
Place dried shiitakes in a heatproof bowl and
pour over enough hot water to cover. Soak for at least 2 hours and up to
overnight. Drain mushrooms, rinse under cold running water, and squeeze
out excess water. Trim and discard stems and dice caps.
Set a large pot, Dutch oven, or wok over
medium-high heat and add diced shiitakes, bacon, sausage, and dried
shrimp. Cook, stirring, until bacon and sausage have rendered some fat,
about 5 to 7 minutes. Stir in 2 teaspoons brown sugar and the soy sauce
and cook, stirring, for 2 minutes longer. Transfer everything to a bowl
and set aside.
In the same Dutch oven or wok, add grated
daikon. Stir to coat with any of the remaining fat. Lower heat to
medium, cover and cook, stirring occasionally, until daikon is slightly
translucent, about 20 minutes. Stir in remaining 1 tablespoon brown
sugar until dissolved.
Remove from heat. Stir in cooked shiitakes,
bacon, sausage, and dried. Add rice flour in thirds, mixing thoroughly
between additions (make sure no traces of flour are left at the bottom).
If flour mixture becomes too difficult to stir, stir in up to 2
tablespoons of water to loosen slightly; the final texture should be
sticky and tight.
Scrape mixture into two 7- by 5-inch baking
dishes or disposable aluminum baking trays. Set up a steamer large
enough to hold one of the baking dishes, then, working 1 baking dish at a
time, steam turnip cake until cooked through, about 30 minutes. Repeat
with remaining baking dish. Let cooked turnip cakes rest 20 minutes
Drizzle turnip cakes with sesame oil and top
with chopped scallions, cilantro, and sesame oil, if using. Slice and
serve with hoisin sauce and/or Sriracha on the side.
The cooked turnip cake can be refrigerated for
up to 2 days. To reheat, slice and pan-fry in a small amount of oil
until golden and crisp on both sides.
bacon recipe source: Shao Zhi Zhong (@FriedWontons4u), Serious Eats, February 17, 2015