Daikon Pancakes

These daikon pancakes were developed at camp on Niijima. I started out with the idea of making daikon mochi, a Chinese dim sum favorite, but after pureeing one daikon, I realised there wouldn’t be enough to feed ten people. So I improvised and ended up with these wonderful starchy pancakes. This served ten people as a hearty breakfast and I haven’t cut the quantities yet.
I created the puree (oroshi) with an special grater that has large round holes studded with spikes. I think you could do something similar with the fine side of a box grater. Or perhaps a food processor or blender would puree well, but I’ve never tried that.
Daikon Pancakes
serves 10
3 daikon
2 onions, large
2 carrots
2 shiitake mushrooms
1 egg
2 tsp sesame seeds
1/2 c corn starch (or katakuriko)
1/2 c flour
oil for frying
Oroshi one daikon, set aside to drain. Peel and chop 2 daikon into cubes and boil until soft, then drain and mash until about half is still lumpy (imagine doing this at camp at dawn in a high wind with a fork and stop when you get tired.). Thinly slice carrots & onions (I used the blade side of the oroshi grater) & chop into rough strips. Mince the shiitake. Squeeze out most of the remaining liquid from the daikon oroshi. Combine all daikon, vegetables, egg & sesame seeds. Add starch & flour until the mix is a thick batter. Fry in oil until brown on both sides and firm to the touch. Top with Tabasco or sweet chili sauce or serve seasoned to taste with salt & pepper.