Experience a wonderfully chewy and tender texture with these Daikon Radish Pancakes, made with both shredded and grated daikon. This simple recipe requires minimal ingredients and is perfect for a budget-friendly meal or as a snack. The combination of sesame oil and ponzu sauce is exceptionally delicious.
Ingredients
Main Ingredients (1-2 servings)
- Daikon Radish 300g
- Egg 1
- Cake Flour 2 tbsp
Seasonings
- Chicken Bouillon Powder 1 tsp
- Vegetable Oil
- Sesame Oil
- Ponzu Sauce
Steps
- Finely shred 200g of daikon radish with the skin on into 2mm thick strips.
- Peel and grate 100g of daikon radish. (Key Tip!) Grating the daikon radish acts as a binder, creating a chewy and tender texture.
- Squeeze the water out of the grated daikon radish and place it in a bowl.
- Add 1 egg, 2 tbsp cake flour, and 1 tsp chicken bouillon powder to the bowl. Mix well while lightly whisking the egg.
- Add the shredded daikon radish and mix thoroughly until the batter is firm and well combined.
- Heat vegetable oil in a frying pan over medium heat.
- Spread the mixed batter evenly into the heated frying pan.
- Grill for approximately 2.5 minutes until the batter is firm and browned. Once browned, carefully slide it onto a plate.
- Cover the plate with the frying pan and flip it over, returning the pancake to the pan. Add more oil if needed.
- Grill the other side for approximately 2.5 minutes until browned.
- Finish by drizzling sesame oil and grilling until the surface is cooked. (Key Tip!) The aroma of sesame oil complements the daikon radish perfectly.
- Cut the cooked daikon radish pancake into bite-sized pieces and arrange on a plate. Serve with ponzu sauce and chopped green onions if desired.
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