Daikon Radish Cake with Shiitake and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory East Asian-style daikon radish cake pan-fried to golden perfection, studded with earthy shiitake mushrooms and fresh scallions for rich flavor and texture. This chinese-inspired snacks (vegetarian) ready in about 75 minutes layers peeled and grated daikon radish, rice flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 140 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 6 Chinese cuisine 140 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1/2 cup diced shiitake mushrooms and sauté for 4 minutes until softened and fragrant. Remove from heat and set aside.
  2. Step 2: In a large mixing bowl, combine 4 cups grated daikon radish, 1 cup rice flour, 1 1/4 cups water, 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and 1/2 tsp salt. Stir until smooth batter forms.
  3. Step 3: Fold the cooked mushrooms and 3 thinly sliced scallion stalks into the batter.
  4. Step 4: Grease a 9-inch square pan with 1 tbsp vegetable oil. Pour the batter evenly into the pan and steam over boiling water for 45 minutes until the cake is firm and translucent.
  5. Step 5: Let the cake cool completely, then cut into 1-inch squares.
  6. Step 6: Heat remaining 2 tbsp vegetable oil in a skillet over medium-high heat. Pan-fry the daikon radish cake pieces for 3-4 minutes on each side until golden and crispy on the edges before serving.

Frequently asked questions

How long does Daikon Radish Cake with Shiitake and Scallions take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Daikon Radish Cake with Shiitake and Scallions?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Daikon Radish Cake with Shiitake and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Daikon Radish Cake with Shiitake and Scallions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Daikon Radish Cake with Shiitake and Scallions vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes