I went to the Chinese market today to pick up some Daikon/White Mooli it’s a kind of East Asian Radish. We made Daikon/Mooli hash browns here is what you need:
- Chefs Knife
- Chopping Board
- Frying Pan
- Tea towel
- 600g (1 lb 5 oz) Daikon/Mooli, peeled.
- 1 ½ Teaspoons grated or ground ginger
- 1 Small onion, finely chopped
- 1 Small handful mitsuba or flat-leaf parsley, roughly chopped
- 1 Egg, lightly beaten
- Ground white pepper
- 60g (2¼ oz) Potato starch
- 30g (1 oz) Plain flour
- 1½ Teaspoons salt
- Vegetable oil, for shallow-frying
Cut the peeled Daikon into three even pieces, then put the pieces in a pot and cover with water. Bring to the boil and cook for 25-30 minutes, or until just tender (prod with fork).
Drain well with a sieve and leave until cool enough to handle. Then coarsely grate into bowl lined with a tea towel and squeeze the remaining moisture out of it.
Put the squeezed Daikon/Mooli into a clean bowl, then add the ginger, onion, mitsuba or parsley and egg, mix together then mix the remaining ingredients (potato starch, flour and salt) together.
Pour enough vegetable oil into a deep-sided frying pan to come 5mm (1/4 inch) up the side of the pan, then place the over a medium-high heat. When the oil is hot, add the mixture to the pan in heaped tablespoon, working in batches and flatting the mixture down with the back of the spoon.
Cook for 2 minutes each side or until crisp and golden. Drain well on paper towels and serve hot as a side or snack.