Daikon Cakes with Salad Greens
4 SERVINGS:
Ingredients:
4 cups Daikon, peeled, shredded
1/4 cup Rice flour
1/2 cup Lup cheong (sweet Chinese sausage; if not available, sliced baked ham can be used)
1/2 cup Shiitake mushrooms, 1/2 inch (1.2 cm) dice
1 Shallot, minced
2 Garlic cloves, minced
1 tablespoon Ginger, minced
2 tablespoons Cilantro, minced
2 tablespoons Green onions, chopped
To taste Salt and pepper
2 tablespoons Butter
1 tablespoon Sesame oil
8 cups Spinach (fresh), washed, dried
1 bunch Curly endive, washed, dried
For the Asian Dressing:
1/4 cup Soy sauce
2 tablespoons White wine vinegar
2 tablespoons Vegetable oil
6 tablespoons Sake
6 tablespoons Shallots, minced
1 tablespoon Passion fruit concentrate
1/2 tablespoon Ginger, grated
1/4 teaspoon Sesame oil
Method:
Squeeze the moisture out of the daikon by wringing it in a towel.
Combine daikon, flour, sausage or ham, mushrooms, shallot, garlic, ginger, cilantro, and green onions. Correct seasoning.
Form into 4 or 8 patties by hand like potato pancakes. (You can also use individual serving-size ring mold to form them, which will allow for more height and smooth edges.) If the mixture is watery when you begin to form the cakes, squeeze more liquid out and, if necessary, add more rice flour.
Sauté patties in the butter and oil until golden brown.
Combine ingredients for dressing.
Toss the salad greens with Asian Dressing. Put on plates.
Place daikon cakes on salad greens and drizzle with Spicy Plum Dressing.
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