Enough daikon radish to make 3 packed cups when grated (about three of these sized daikons)
3/4 teaspoon salt
2 green onions, minced
1 egg
2 Tablespoons flour
1 teaspoon sesame oil
1/4 teaspoon white pepper
About 1/2 cup panco bread crumbs
Vegetable oil for frying
Run the daikon through a food processor, or grate by hand. Put it all in a colander with the salt, mix well, and let it sit for 30 minutes (no longer -- it will become something like sauerkraut).
Squeeze the water out of the daikon with your hands. You want the daikon really dry.
While the daikon is draining, in a large bowl, beat the egg, and stir in the green onion, flour, sesame oil and pepper. Stir the squeezed daikon.
Form cakes, about 1/3 cup of this mixture each, that are about 1/2 inch thick. You will make about 8-10 cakes.
Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.
Heat a couple of tablespoons of vegetable oil (I use a combination of olive oil and a little more sesame oil) in a nonstick skillet over medium heat.
Pan fry the cakes until the bottoms are golden brown.
Flip the cakes over and add a little more oil and continue to pan fry until golden brown.
Serve with soy sauce.
Enough daikon radish to make 3 packed cups when grated (about three of these sized daikons)
3/4 teaspoon salt
2 green onions, minced
1 egg
2 Tablespoons flour
1 teaspoon sesame oil
1/4 teaspoon white pepper
About 1/2 cup panko bread crumbs
Vegetable oil for frying
Run the daikon through a food processor, or grate by hand. Put it all in a colander with the salt, mix well, and let it sit for 30 minutes (no longer -- it will become something like sauerkraut).
Squeeze the water out of the daikon with your hands. You want the daikon really dry.
While the daikon is draining, in a large bowl, beat the egg, and stir in the green onion, flour, sesame oil and pepper. Stir the squeezed daikon.
Form cakes, about 1/3 cup of this mixture each, that are about 1/2 inch thick. You will make about 8-10 cakes.
Scatter some panko on a plate and bread the top and bottom of each cake with a layer of panko.
Heat a couple of tablespoons of vegetable oil (I use a combination of olive oil and a little more sesame oil) in a nonstick skillet over medium heat.
Pan fry the cakes until the bottoms are golden brown.
Flip the cakes over and add a little more oil and continue to pan fry until golden brown.
Serve with soy sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (984g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1682 | ||
Calories from Fat: 1108 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.2g | 164 % | |
Saturated Fat 17.6g | 88 % | |
Monounsaturated Fat 34.4g | ||
Polyunsanturated Fat 64.3g | ||
Cholesterol 161.9mg | 50 % | |
Sodium 2169.3mg | 75 % | |
Potassium 1921.4mg | 51 % | |
Total Carbohydrate 125.7g | 37 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 108.6g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1682
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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