Fried Daikon & Mushroom Cakes
You will need:
1/2 cup of daikon raddish
2 tablespoons of diced onions
1 clove of garlic
1/3 cup bread crumbs
Once you’ve grated your daikon you should have something that looks like this.
Drain out as much moisture as you can and season the remainder with salt.
Cover the daikon with plastic rap and place in the refridgerator for 30 minutes or more. This will draw out more moisture.
While you’re waiting on your daikon, grab the rest of your ingredients.
Chop up only as much onion as the recipe calls for and save the rest for something else. Also chop your mushroom and garlic.
Remove the daikon from the refridgerator and place in your mixing bowl.
Next add all of the rest of the ingredients and mix well.
Heat your oil on medium to high heat until it’s hot enough. You can test this by putting just a drop of egg or bread crumb in it. If it sizzles and floats to the top, it’s ready.
Place in pre-heated cooking oil.
Once they get a golden brown on one side, flip them over. (about 4 minutes)
Once they are completely cooked take the cakes out of the oil and place on rack or papertowel to get rid of an excess oil.
Place on a plate, garnish with your favorite condiment, and serve.
This recipe makes 3-4 daikon mushroom cakes.
When Mel’s not in the kitchen, she’s writing about obscure video games