These daikon pancakes were developed at camp on Niijima. I started out with the idea of making daikon mochi, a Chinese dim sum favorite, but after pureeing one daikon, I realised there wouldn’t be enough to feed ten people. So I improvised and ended up with these wonderful starchy pancakes. This served ten people as a hearty breakfast and I haven’t cut the quantities yet.
I created the puree (oroshi) with an special grater that has large round holes studded with spikes. I think you could do something similar with the fine side of a box grater. Or perhaps a food processor or blender would puree well, but I’ve never tried that.
Daikon Pancakes
serves 10
3 daikon
2 onions, large
2 carrots
2 shiitake mushrooms
1 egg
2 tsp sesame seeds
1/2 c corn starch (or katakuriko)
1/2 c flour
oil for frying
Oroshi one daikon, set aside to drain. Peel and chop 2 daikon into cubes and boil until soft, then drain and mash until about half is still lumpy (imagine doing this at camp at dawn in a high wind with a fork and stop when you get tired.). Thinly slice carrots & onions (I used the blade side of the oroshi grater) & chop into rough strips. Mince the shiitake. Squeeze out most of the remaining liquid from the daikon oroshi. Combine all daikon, vegetables, egg & sesame seeds. Add starch & flour until the mix is a thick batter. Fry in oil until brown on both sides and firm to the touch. Top with Tabasco or sweet chili sauce or serve seasoned to taste with salt & pepper.
Posted by kuri at May 19, 2005 08:41 AMDAIKON??? I’ll try. though I often make potato-pan-cake like this way.
Posted by: Mieko on May 19, 2005 10:52 AMThey were fabulous on camp.. and I am not just saying that because everything eaten outdoors tastes better… You fed a small army and we were set up for a hard day of biking, swimming, fishing and resting..
I want to go back!!
Posted by: T on May 19, 2005 03:26 PMI have often had potato cakes like this, grated on the large side of the grater, an egg and some milk and flour mixed in, a small can of corn, half an onion finely chopped and of course, the ubiquitous bacon finely chopped, fry away. It was a Sunday night special of my mothers, when all you really needed was a small top-up in the evening after a huge roast lunch. The daikon ones were so nice tho, they came out so sweet… Best daikon dish ever!
Posted by: j-ster on May 23, 2005 05:45 PM