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