Perfect combination of sweet and sour/tangy. Exactly what I was looking for. Thanks for the recipe!

Reviewed On: Nov. 3, 2011

Very oily cake. Flavor was good, not complex, but way too greasy for my taste.

Reviewed On: May 30, 2011

I live in Japan and subscribe to a grocery service that invariably sends me a daikon each week. These are not US daikon, my daikon are HUGE. My biggest shocker was the 5 kilo daikon. It was like a cricket bat! Needless to say, I struggle to use up all that daikon weekly and I frequently give it away to Japanese friends. Not anymore. This recipe is fabulous. EVERYONE, including the picky 6 year old, LOVED this recipe. I have made it twice now, served as a side dish, but I can see making it on a large scale for party nibbles. The only change I was forced to make was the sriracha - the only thing I had on hand was Thai chili sauce, which worked very well and added a nice tang. I was generous with it - probably more like a tablespoon, as it was sweet chili sauce. I also fried the cakes in just enough oil to cover the bottom of the pan - not near as much as the recipe called for. Seriously, if you have daikon in the house, make this. This recipe will change your opinion of daikon - it has changed mine - I now look forward to the daikon rather than dread them.

Reviewed On: Feb. 23, 2011