Barriehie
Well-Known Member
Been a long few years since I made anything like this and living in this 2 lane town required some changes... Can't get Daikon Radish here so I went with turnips. Used the recipe here as a base.
Ingredients:
Method:
Grate the turnip(s) using the large holes on a box grater. Add the grated turnips, diced sausage, onion, garlic, salt, shrimps and water/stock to a pot and cook until the turnips is done, about 10 minutes.
Set all this in a colander to drain and cool. When that's done collect your liquid and add to get a cup total of liquid. Mix your 1 Tbsp starch in with the water.
Mix the cooked and cooled with the water to thoroughly incorporate. Add the rice flour in batches, I did 2, until it's all combined.
Now it's got to be steamed. I've got a round glass container that fits perfect in the IP, Instant Pot. I used the trivet to give room for the boiling water.
Set the IP to Saute, high, and water as needed. Keep the glass lid on. Took mine 1 hour to get an internal temp of 160°F/70°C.
Remove and when cool place in the frig overnight to "cure". I'm saying cure but as the starches and carbs cool they'll tighten up pretty good. If you measured it all well it should be pretty well formed even when hot.
Cooked in some brown butter.
Ingredients:
- 1 lb. / 1/2 kilo turnips
- 1 cup rice flour
- 1 Tbsp corn starch
- 4 oz / 113 gms sausage, diced
- 1 Tbsp chopped fine dried shrimp
- 1 cup water/stock
- 1 can, 4 oz / 113 gms, fire roasted green chili's
- Powdered garlic, to taste
- Dried onion bits, to taste
- Salt, to taste
- Gochugaru, to taste
Method:
Grate the turnip(s) using the large holes on a box grater. Add the grated turnips, diced sausage, onion, garlic, salt, shrimps and water/stock to a pot and cook until the turnips is done, about 10 minutes.
Set all this in a colander to drain and cool. When that's done collect your liquid and add to get a cup total of liquid. Mix your 1 Tbsp starch in with the water.
Mix the cooked and cooled with the water to thoroughly incorporate. Add the rice flour in batches, I did 2, until it's all combined.
Now it's got to be steamed. I've got a round glass container that fits perfect in the IP, Instant Pot. I used the trivet to give room for the boiling water.
Set the IP to Saute, high, and water as needed. Keep the glass lid on. Took mine 1 hour to get an internal temp of 160°F/70°C.
Remove and when cool place in the frig overnight to "cure". I'm saying cure but as the starches and carbs cool they'll tighten up pretty good. If you measured it all well it should be pretty well formed even when hot.
Cooked in some brown butter.
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