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Heat 1 tablespoon sesame oil in sauté pan. Add garlic and stir until fragrant. Add mushrooms and soy sauce and sauté 5 minutes, until mushrooms turn golden brown. Remove mushrooms and add grated daikon to same pan. Simmer 10 minutes, stirring occasionally so it does not brown. Daikon will produce liquid, some of which will evaporate. Pour everything (including liquid) into large mixing bowl to cool. Add rice flour, starch, sugar, and sea salt and stir until well incorporated. Stir in mushrooms and scallions. Mixture should be thick, but not dry. Add water to loosen, if needed. Transfer mixture into well-oiled loaf pan and spread evenly. Place pan in a steamer with plenty water and steam over medium-high heat 50 minutes. Remove from steamer and let cool 30 minutes, then loosen sides with spatula and turn onto a cutting board.
Use sharp knife, dipped in water, to cut cake into squares. Add 2 tablespoons sesame oil to non-stick or seasoned cast iron pan over medium-low heat. Fry cakes on both sides until golden and crispy. Serve hot with soy sauce.
Tip: How to make rice flour
Making rice flour from rice can be quick and simple. All you need is a good blender and a fine sieve. Add a quarter cup of rice at a time to a blender and pulse until rice is fine and looks like flour; then strain through a fine sieve. Place the bits that did not go through the strainer back in the blender and pulse again. Repeat with another quarter cup until you have a half cup of flour.
September 24, 2017
This was a lot of work, but it was really delicious. The daikon produced almost no liquid, so I added a bunch of water and the mixture was the consistency of a quick bread when I poured it into the pan for steaming.