| Start preparing this one day before serving — | | | | heat to medium; cook until daikon is soft and liquid is |
| it needs to chill overnight. WHAT TO DRINK: Alsace | | | | almost evaporated, stirring frequently, about 25 |
| white wine can be heavenly with Chinese food. For a | | | | minutes. |
| delicious splurge, try Domaine Weinbach 2004 Riesling | | | | Meanwhile, spray 9-inch-diameter cake pan with 1 1 |
| Grand Cru Schlossberg, with citrus, stone fruit, and | | | | 2-inch-high sides with nonstick spray. Whisk rice flour |
| mineral notes ($43). | | | | and remaining 1 cup water in large bowl until well |
| 1 1/2 pounds daikon (Asian white radish),* peeled, cut | | | | blended. Stir in daikon mixture. Season to taste with |
| into 1-inch pieces | | | | salt and pepper. Spread daikon mixture evenly in |
| 2 Chinese sweet pork sausages (lop chong),* cut into 1 | | | | prepared pan. Place cake pan on bamboo steamer |
| 4-inch cubes (about 3 ounces) | | | | rack set over wok filled halfway with simmering water |
| 1/2 cup finely chopped green onions (about 3 large) | | | | or on metal rack set over simmering water in pot. |
| 2 tablespoons small dried shrimp,* finely chopped | | | | Cover with lid; steam over medium heat until cake is |
| 1 1/2 cups water, divided | | | | set and firm to touch, occasionally adding more water |
| Nonstick vegetable oil spray | | | | to wok or pot as needed, about 45 minutes. Remove |
| 1 1/2 cups rice flour* | | | | pan from steamer; cool cake in pan 1 hour. Cover and |
| 1 cup soy sauce | | | | refrigerate daikon cake in pan overnight. |
| 1 tablespoon Asian sesame oil | | | | Whisk soy sauce and sesame oil in small bowl. Heat 1 |
| 2 tablespoons (or more) vegetable oil, divided | | | | tablespoon vegetable oil in small skillet over medium |
| 1 cup fresh cilantro leaves | | | | heat. Add cilantro, ginger with juices, and chiles or hot |
| 1 tablespoon grated peeled fresh ginger, juices included | | | | chili sauce; stir 30 seconds. Mix ginger mixture into soy |
| 2 small Thai red chiles*, halved lengthwise, seeds | | | | sauce mixture. DO AHEAD Daikon cake and sauce |
| removed, thinly sliced crosswise or 1 tablespoon hot | | | | can be made 2 days ahead. Cover separately and |
| chili sauce (such as sriracha)* | | | | refrigerate. |
| 1 tablespoon sesame seeds, toasted | | | | Run small knife around daikon cake to loosen. Invert |
| Fit processor with large-hole grating disk. Working with | | | | onto cutting board. Cut cake into 1/2-inch-thick slices |
| a few pieces of daikon at a time, place daikon pieces | | | | (not wedges), then cut each slice crosswise into |
| in feed tube and process until coarsely grated. | | | | 2-inch-long pieces. |
| Transfer daikon to bowl. Replace grating disk in | | | | Heat 1 tablespoon vegetable oil in large nonstick skillet |
| processor with metal blade. Return daikon to | | | | over medium-high heat. Working in batches, add daikon |
| processor and finely chop, using on/off turns. | | | | cake slices to skillet and cook until golden brown, |
| Heat heavy large skillet over medium-high heat. Add | | | | adding more oil to skillet for each batch as needed, |
| sausage cubes to skillet and sauté until fat | | | | about 5 minutes per side. Transfer slices to platter. |
| renders and sausage browns, about 5 minutes. Add | | | | Sprinkle with sesame seeds. Serve herb soy sauce |
| green onions and dried shrimp; stir 1 minute. Add daikon | | | | alongside for dipping. |
| with juices and 1/2 cup water; bring to boil. Reduce | | | | |