Chinese · Lunch
Turnip Cake Slices (Low-Calorie)
Steamed daikon radish cake made light with minimal oil and no cured meat, combining grated daikon, rice flour and diced shiitake mushroom, then pan-seared until edges turn golden. Served with light soy dipping sauce and scallion.
$3
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
247Calories
5.8gProtein
5.6gFat
43.2gCarbs
5.4gSugar
5.2gFiber
1185mgSodium
0mgChol
0.6gSat Fat
554mgPotassium
48mgCalcium
1.7mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Peel and grate the daikon radish, soak and finely dice the dried shiitake mushrooms, then thinly slice the scallion.
2
Simmer
Cook the grated daikon with the water in a medium saucepan over medium heat for 8 minutes, stirring occasionally, until soft and translucent.
3
Build
Off the heat, stir the rice flour, cornstarch, shiitake, scallion, white pepper, soy sauce and salt into the daikon until a thick batter forms.
4
Steam
Pour the batter into a small greased heatproof dish and steam over high heat for 25 minutes, covered, until a skewer inserted in the center comes out clean.
5
Chill
Cool at room temperature for 30 minutes, then refrigerate uncovered for 90 minutes until firm enough to slice cleanly.
6
Sear
Cut the firm cake into 1cm slices and pan-sear in vegetable oil over medium heat for 3 minutes per side until the edges turn golden.
7
Plate
Arrange the seared turnip cake slices on a plate and serve with the light soy sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g daikon radish
- 2/3 cup90g rice flour
- 4 tsp12g cornstarch
- 44 dried shiitake mushrooms (12g)
- 22 scallion
- 1 tsp1 tsp white pepper
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp salt
- 2 tsp10ml vegetable oil, for the batter
- 2 tsp10ml vegetable oil, for pan-searing
- 2 tbsp30ml light soy sauce, for dipping
- 1 cup240ml water
