BuiPham

One daikon 7-8” long
1 tablespoon table salt
2 garlic gloves, chopped
Thai peppers, sliced (optional)

1/2 cup fish sauce
1/2 cup water
1/2 cup sugar

Cut up daikon into pieces 2”x1/2”x1/4” and soak with salt for about 2 hours. Rinse well and dry under Texas sun 2-4 hours.

Bring fish sauce and water to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.

Give daikon a quick rinse if it was not covered during the drying process, mix in chopped garlic and sliced Thai peppers. Put daikon in a mason jar and pour fish sauce solution to cover daikon. Make sure daikon is always submerged (use pickling weight if you have it.) Daikon should be ready to eat the following day.

Two medium carrots
Two medium daikon
1 tablespoon table salt

1 1/4 cups water
1/2 cup white vinegar
1 1/2 teaspoons kosher salt
1 tablespoon white sugar

Shred carrots and daikon and soak in 1 tablespoon table salt for about an hour. Rinse well and squeeze dry.

Bring water and vinegar to a boil. Add sugar and stir to dissolve. Turn off heat and cool completely.

Put carrots and daikon into a mason jar and add brining solution to cover. Make sure carrots and daikon are always submerged (use pickling weight if you have it.)

Pickle should be ready to eat in 3 days.

3 servings

1 block of rice cake dough
2 tablespoons of dark soy sauce
1 tablespoon of vegetable oil
6 eggs
3 tablespoons of chopped salted daikon (see recipe)
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3 chopped green onions
Pickled carrots (see recipe)
Dipping soy sauce
Sriracha

Cut rice cake dough into pieces roughly the size of a domino, sprinkle 2 tablespoons of dark soy sauce, and mix well. Set aside for at least 2 hours.

Heat oil in a stir-fry pan on medium heat. Add enough dough pieces for 1 serving and fry roughly 3 minutes, flip dough and fry 3 more minutes. Break up 2 eggs over dough and use spatula to break up yolks and fry about 2 minutes (or until eggs are golden brown.) Flip dough, sprinkle chopped salted daikon, and fry for two more minutes. Slide rice cake onto plate, sprinkle chopped green onions on top, and serve with pickled carrots, dipping soy sauce, and sriracha.

Bon appétit!

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