Mandy Lee is rethinking one of the most beloved Cantonese dishes: radish cake. Instead of creating more humidity in her kitchen and racking up a big gas bill, she is pan-frying her radish cake to golden brown perfection. Before serving, the radish cake is topped with flavorful Mushroom XO Sauce and a gooey onsen egg. GET THE RECIPE ►► https://f52.co/3h29xYZ

PREP TIME: 20 minutes
COOK TIME: 2 hours
MAKES: 6 cakes

INGREDIENTS
Radish Cake
1 pound (450g) peeled daikon/Chinese white radish, see note*
2 cups (480g) neutral tasting stock such as store-bought pork stock or chicken stock
1/2 teaspoon fine sea salt
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1 1/2 cups (195g) white rice flour (not glutinous/sweet rice)
cornstarch, for dusting
freshly ground black pepper, to taste

Mushroom XO Sauce
1/2 pound (225g) fresh shitake mushroom, or other varieties but try not to use button mushrooms
8 tablespoons vegetable oil, divided
1/4 cup (25g) dried shrimp
1 tablespoon shaoxing wine, cognac, or sherry
3 garlic cloves, peeled
2 small shallots, peeled
1/4 teaspoon granulated sugar
1/4 teaspoon ground white pepper
2 links of cantonese sausages, diced
1 small handful of dried red chili flakes
1 tablespoon oyster sauce

6 onsen eggs, to serve

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