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Pan Fried Daikon Cake
February 02, 2010

Very tasty and pretty easy to make! I used much less oil - enough to cover the bottom of the pan (maybe 1/4 inch worth) and green onions instead of red. They turned out great. Also, I skipped the step of salting and draining the daikon because I had grated mine the day before and let it sit in the fridge overnight.

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