Daikon Radish Cakes

SAVORY

Feb 15

Eggplant Vinaigrette, House Sambal, Basil

Chef Josh Hopkins of Empire State South | Atlanta
Yield: 16 servings

INGREDIENTS

Radish Cakes:
1.43 kilograms daikon radish, grated
380 grams vegetable stock
165 grams rice flour
18 grams cornstarch
120 grams fish sauce
14 grams ground white pepper
34 grams sugar
Neutral oil

Eggplant Vinaigrette:
12 grams roasted garlic
30 grams sorghum syrup
44 grams red wine vinegar
42 grams fish sauce
7 grams Aleppo pepper
65 grams olive oil
30 grams sesame oil
400 grams eggplant, diced and fried
14 grams preserved lemon, rinsed and brunoised
22 grams cilantro stems, finely diced
Salt

Sambal:
Fermented cayenne pepper musk (hot sauce byproduct)
Cayenne pepper vinegar
Ultratex 8
Salt
Fish sauce
Calabrian chile oil

To Assemble and Serve:
Basil oil
Spicy bush basil
Micro radish greens

METHOD

For the Radish Cakes:
Bring a large pot of water to boil. To one 12-inch vacuum bag, add radishes and stock; seal. Submerge bag in boiling water until radish is soft, 10 to 12 minutes; drain, reserving liquid. Heat the water bath of an immersion circulator to 195°F. To a mixing bowl, add rice flour, cornstarch, fish sauce, pepper, sugar, and cooled radish. Mix to the consistency of smooth paste, like miso, adding reserved stock if necessary. In a vacuum bag, seal a ¼-sheet tray, making sure the surface of the tray has is smooth, with no wrinkles. Tape excess bag underneath pan. Spread the radish mixture to just beneath the lip of the sheet pan. Insert entire set into another vacuum bag and seal, pressing a second ¼-sheet pan on top to ensure the surface of the radish remains smooth and even. Submerge the sealed pan into the water bath and cook for 1 hour and 25 minutes.

For the Eggplant Vinaigrette:
To a Vitamix blender, add garlic, sorghum, vinegar, fish sauce, and Aleppo pepper. Blend while slowly streaming in oils. When emulsified, transfer to storage container and mix in eggplant, lemon, and cilantro. Season with salt.

For the Sambal:
To a Vitamix blender, add musk, vinegar, Ultratex 8, salt, and fish sauce. Blend until combined, then stream in oil until Sambal is smooth. Pass through a chinois into squeeze bottle.

To Assemble and Serve:
Heat oven to 350°F. Remove cooked Radish Cakes from bag and cut in thirds. Cut the thirds in half, and quarter those halves. In a sauté pan over medium high flame, heat oil and sear cakes on all sides. Transfer to oven and bake cakes 3 minutes; keep warm. In a serving bowl, arrange 3 pieces Radish Cakes. Spoon Eggplant Vinaigrette on top of each cake. Finish with dots of Sambal. Garnish with basil oil, basil, and micro radish greens.

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