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Pan Fried Daikon Cake
March 05, 2015

This is a great use of a daikon radish, but the picture is deceiving. The taste was fine, a bit bland. I would up the Sriracha or put in something that gives it more taste. Do salt the daikon beforehand - I even strained and squeezed it out with paper towel. Very watery. My "cakes" came out wetter than wished before frying and therefore the middle wasn't so done, but still was good. This is a very creative use for these cakes and I would say play around with this recipe and figure out what works for you!

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