Rinse and soak dried mushrooms under cold water. Soak for 5-6 hours or overnight. Pat mushrooms dry. Remove and discard stems, then finely dice mushroom caps.

Peel and grate the daikon into thick strips. Save any daikon juice that’s expelled during grating.

In a large wok over medium heat, heat up 2 tsp oil. Add the mushrooms and saute until they become golden brown. Remove mushrooms from pan and set aside for now.

In the same pan, heat up remaining 1 tsp of oil. Add grated daikon and stir for 5-8 minutes. Add the daikon juice and water, bring to a boil. Cook for 3 minutes, then remove from heat and let cool until it’s just warm.

While daikon mixture cools, set up a large pot or wok with a steaming rack. Add water until you have enough to barely touch the bottom of the steaming rack. Bring the water to a boil over high heat.

When daikon mixture has cooled to just warm, stir in rice flour, salt, syrup, and white pepper. Stir in mushrooms.

Transfer daikon mixture to 8”x8” aluminum pan. Place the pan on a steaming rack. Cover and steam for 60 - 70 minutes over medium heat.

Check every 30 minutes and add boiling water to the pot as needed.

Turnip cake is done when you stick in a toothpick and it comes out clean. Once cooked, remove from the steaming rack and let cool. I recommend covering pan with saran wrap and letting it cool in the fridge overnight before cutting into slices.

In a large pan over medium heat, heat up oil before pan frying the turnip cake. Sear on each side for 3 - 5 minutes until golden.

Serve with some tamari or hot sauce!