Ingredients

Ingredients

• 3 medium dried shiitake mushrooms
• 3 tablespoons dried shrimp
• 4 tablespoons neutral oil, such as vegetable, divided, plus more for brushing
• 1 Chinese sausage, small diced
• 1 medium scallion, thinly sliced, plus more for garnish
• 1 1/2 teaspoons kosher salt, divided
• 3 cups peeled, shredded Chinese turnip or daikon radish (from 1 1/4 pounds, shredded on the large holes of a box grater)
• 1 3/4 cups water, divided
• 1 teaspoon granulated sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper
• 1 1/4 cups rice flour (not sweet or glutinous rice flour)
• 2 tablespoons cornstarch
• Dipping sauce options: oyster sauce, XO sauce, sambal oelek sauce, Sriracha, chili crisp, or soy sauce mixed with black vinegar

Instructions

1. Break off the stems from 3 medium dried shiitake mushrooms if easy to do so and discard, then place the mushrooms in a medium bowl and add enough hot water to cover. Let soak until softened, at least 1 1/2 hours. Place 3 tablespoons dried shrimp in a small bowl and add enough hot water to cover. Let soak until softened, at least 30 minutes.
2. Drain the mushrooms. Trim off any remaining stems, then dice the mushrooms. Drain the shrimp and finely chop.
3. Heat 1 tablespoon of the neutral oil in a large frying pan or wok over medium heat until shimmering. Add the shrimp and cook until fragrant, about 1 minute. Add the mushrooms, 1 small-diced Chinese sausage, 1 thinly sliced medium scallion, and 1/4 teaspoon of the kosher salt. Stir-fry until fragrant, about 2 minutes. Transfer to a medium bowl.
4. Heat 1 tablespoon of the neutral oil in the same pan (no need to clean) over medium heat. Add 3 cups peeled, shredded Chinese turnip, 1 cup of the water, 1 teaspoon granulated sugar, 1/2 teaspoon of the kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon ground white pepper. Stir to combine. Cover and bring to a simmer. Continue to simmer, stirring occasionally, for 10 minutes.
5. Meanwhile, brush a 6-inch round cake pan or 8 1/2 x 4 1/2-inch loaf pan generously with neutral oil. Prepare a steamer that can fit the cake pan and bring the water to a boil.
6. When the turnips are ready, turn off the heat. Set a fine-mesh strainer over a large bowl. Transfer the turnip mixture into the strainer. Press on it to extract as much liquid as possible (about 1 cup); reserve the liquid.
7. Transfer the turnip to the bowl with the mushroom mixture.
8. Whisk the remaining 3/4 cup water, 3/4 teaspoon kosher salt, 1 1/4 cups rice flour, and 2 tablespoons cornstarch into the reserved liquid until smooth. Stir in the turnip and mushroom mixture. Transfer to the greased pan and smooth out the top.
9. Place the pan in the steamer, cover, and steam over medium heat until a tester inserted into the center comes out clean, 40 to 50 minutes. If there is any liquid pooling on top, pour it off.
10. Place the pan on a wire rack and let cool until lukewarm, about 1 hour. Cover and refrigerate until very firm, at least 3 hours or up to overnight.
11. Run a knife around the turnip cake to loosen. Flip the slab out of the pan onto a cutting board. For the cake pan, trim off the rounded edges so the turnip cake is a square. Cut in half, then cut crosswise into 1/2-inch thick slices. For the loaf pan, cut crosswise into 1/2-inch thick slices.
12. Heat 1 tablespoon of the neutral oil in a large nonstick frying pan over medium-high heat until shimmering. Add half of the turnip cake slices and cook until browned and heated through, 2 to 3 minutes per side. Transfer to a plate. Add the remaining 1 tablespoon neutral oil to the pan and repeat frying the remaining turnip cakes. Garnish with sliced scallions and serve with your dipping sauce of choice.

Recipe Notes

Substitutions: If you choose not to use Chinese sausage, you may use cured ham or Chinese cured pork belly (lap yuk in Cantonese), which provides a similar depth of flavor. Another option is Chinese barbecue pork, or char siu, which offers a sweet and savory flavor profile that is often readily available.

Equipment Variations: You can shred the Chinese turnip with the shredding disk on a food processor, or with a Thai julienne peeler.

Make ahead: The turnip cake can be refrigerated for up to 4 days before slicing and browning. It can also be completely wrapped in plastic wrap and then aluminum foil, and frozen for up to 3 months. Thaw overnight in the refrigerator.

Storage: Leftover browned turnip cake can be refrigerated in an airtight container for up to 4 days.