Andy Ricker'S 'Carrot Cake'

• 2 pounds daikon radish, peeled and grated, squeezed until relatively dry
• 2 tablespoons vegetable oil
• 3 1/2 cups water
• 2 cups rice flour
• 1 teaspoon ground white pepper
• 2 teaspoons kosher salt
• 2 tablespoons vegetable oil
• 1 7-ounce portion of radish cake
• 2 cloves garlic, thinly sliced
• 1/2 small white onion, thinly sliced lengthwise
• 1/2 cup bean sprouts
• 2 extra large eggs, beaten
• 1 tablespoon Kecap Manis (sweet dark soy sauce from Malaysia)
• 1 tablespoon light soy sauce
• 1/4 cup chopped green onions
• Few dashes of white pepper
• 1 tablespoon torn cilantro

1. fry the daikon in the vegetable oil for 5 minutes in a saute pan. Add 1 cup of water, bring to boil, and cook for 15 minutes until soft. Drain.
2. Mix the rice flour, white pepper, salt, and remaining 2 1/2 cups water together to make a slurry. Add daikon to slurry, mix well, turn into oiled square aluminum pan, and steam over high heat for 10 to 15 minutes or until set. Cool in refrigerator uncovered. When completely cooled, cut the radish cake into 1-inch squares. Divide into six 7-ounce portions. Freeze unused portions of the radish cake.
3. Heat the oil in a nonstick skillet. Fry the radish cake until golden brown. Add garlic and onion and fry for 1 minute. Add the bean sprouts and continue cooking. Add the eggs and cook until set. Add the Kecap Manis, soy sauce, green onions, and white pepper. Mix, turn onto a medium plate, and sprinkle with the torn cilantro.

daikon radish, vegetable oil, water, rice flour, ground white pepper, kosher salt, vegetable oil, portion, garlic, white onion, bean sprouts, eggs, manis, soy sauce, green onions, white pepper, torn cilantro

Taken from www.seriouseats.com/recipes/2012/10/carrot-cake-from-portland-oregon-chefs-table.html (may not work)