savory vegan daikon cakes


savory vegan daikon cakes

savory vegan daikon cakes

Healer and fellow healthy lifestyle aficionado Jin Hirata has generously shared his authentic Japanese recipe for daikon (Japanese radish) cakes with Sweet Bean. Jin, a chef and wellness coach who hosts vegan, macrobiotic cooking classes in NYC, includes this recipe in his currently running daikon cooking class. Check out Jin’s web site Whole Life With Jin for updates on his cooking classes and services.

According to Jin, daikons contain tons of digestive enzymes, which can be especially helpful when eating heavy, rich food, or overeating and feeling stuffed. Daikons also have a powerful fat-dissolving effect in the body, which makes them a great diet food.

In terms of their nutrients, daikons are high in vitamin C and fiber,  plus have notable amounts of folate, potassium, copper and magnesium. 

Savory Vegan Daikon Cakes

1 cup grated daikon 

1 cup flour, either 1/2 cup whole wheat and 1/2 cup all purpose, or 1 cup gluten-free flour such as brown rice flour

1 Tbsp cup chopped scallions

1 Tbsp plus 1 tsp soy sauce 

1 Tsbp sesame oil

1 Tbsp brown rice vinegar or lemon juice

sea salt to taste

high heat oil for cooking

water, if needed

Grate daikon, then set aside to drain excess liquid.

In a bowl, mix grated daikon with flour. Add chopped scallions, a pinch of sea salt, 1 tsp soy sauce and sesame oil.  Stir well until you achieve moist consistency. Adjust by adding water and/or more flour if needed.

Put a handful of batter into the palm of your hand, and make into a patty. Repeat until all the batter is used. Coat patties with flour.

Heat a pan on high heat, spread with oil, and lower to medium-high. Fry patties on both sides, for 3-4 minutes on each side.

For the sauce, mix 1 Tbsp soy sauce with brown rice vinegar (or lemon juice). Add water to taste if you want the lighten the flavor of the sauce.


Jin Hirata

Jin Hirata