1 large or 2 medium daikon radishes, peeled & shredded (to make 10 cups)
10 cups water
2 slices bacon, chopped
1/4 cup finely diced ham
4-5 dried shiitake mushrooms, soaked in hot water, stems removed & diced (1/2 cup)
1 tbsp. dried shrimp, soaked in hot water & minced
3 scallions, diced
1/4 cup cilantro, chopped
3 tbsp. fried shallots
2 tsp. rice wine
2 tsp. kosher salt
2 tsp. sugar
1/4 tsp. white pepper
2 cups rice flour
2 cups water
2 tbsp. vegetable oil
Chinese sweet hot mustard
Sriracha or sambal
1. Shred radish and place in medium pan with 10 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender, then strain.
2. Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.
3. Chop scallion, cilantro, bacon, softened mushroom caps & dried shrimp. Set aside.
4. Heat 2 tbsp. vegetable oil in skillet over medium high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.
5. Add diced mushrooms, ham, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, sugar, & white pepper.
6. Lower heat to medium and add shredded daikon radish. Add 2 tsp. kosher salt (taste to check for saltiness) & mix well. Turn off heat.
7. In medium bowl, add 2 cups of rice flour and 2 cups of water. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.
8. Pour rice flour mix into daikon radish mixture. Pour into two 9" loaf pans.
9. Bring steamer up to a rolling boil over high heat. Place loaf pans in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pans from steamer and let cool to room temp.
10. Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).
11. Serve with Chinese hot mustard, light soy, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha)
Crispy on the outside, super tender on the inside...Lo Bo Gao freezes well - just wrap tightly in plastic wrap & put in a ziploc bag & pop into the freezer.