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