Marilyn Martin's Recipe

Crispy Crunchy Daikon Cakes

Category: Recipes

Crispy and Crunchy Daikon Cakes

3 C packed coarsely grated daikon radish
3/4 tsp salt
2 green onions, minced
1 egg beaten
2 Tbsp flour
1 tsp sesame oil
1/4 tsp white pepper
About 1/2 C panko bread crumbs
Vegetable oil for frying

Coarsely grate the daikon radish and mix with 3/4 tsp of salt. Let this sit in a bowl or colander for 30 minutes.

After the 30 minutes, squeeze the water out of the daikon with your hands. You'll want the daikon really dry.

Mix the daikon with minced green onion, beaten egg, flour, sesame oil, and white pepper. Take 1/3 C of the mixture and form cakes that are about 1/2 in thick. You should get 5 or 6 cakes.

Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.

Heat 2 tsp of vegetable oil in a nonstick skillet over medium heat. Panfry the cakes until the bottoms are golden brown. Flip the cakes over, add another 2 tsp of oil, and continue to panfry until the second side is golden brown. Serve with soy sauce if desired.