Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- *400g daikon
*20g dried shrimps
*1/4 cup / 50ml water
*2 bacon slices
*70g joshinko rice flour
*70g shiratamako glutinous rice
*1 tbsp sake
*dried shrimps soaked in water
*1 cup / 200 ml water
*1 tsp granulated Chinese chicken stock
1 Soak the dried shrimps in water for 15 minutes and chop them finely. Don't discard the soaking water.
2 Chop the bacon finely and daikon into 3 to 4cm strips, and boil it for about 5 minutes.
3 Cool it under running water, wrap the daikon in a cloth, and squeeze it hard.
4 Grind the shiratamako glutinous rice flour into a fine powder and add the joshinko rice flour.
5 To make dashi stock, combine the water, sake, the shrimp soaking water, granulated chicken stock, sugar, and salt, and mix together.
6 Put the daikon, dried shrimps, and bacon in a pan, and turn up the heat.
7 Add the dashi stock, shiratamako and joshinko, and mix while it cooks to keep it from getting sticky.
8 Lay a piece of parchment paper on a microwave-safe plate, and put the mixture on it. Spread the mixture evenly, cover it loosely with plastic wrap, and microwave it at 600w for about 6 minutes.
9 Remove the plastic wrap, let it cool, and cut it into bite-size pieces.
10 Heat the sesame oil in a frying-pan and fry the both sides of the cake until golden brown.
11 Serve with any condiments such as Chinese chili bean paste, soy sauce, and coriander.