Turnip Cake in the works!

Me n' Mister met DPD and Mayor of Pants for lunch a few weeks ago and ate something called Turnip cake (Lo Bo Gao or there abouts) and it was scrumptious. I was afraid it was a scrapple-like* concoction full of lard and pig bits because it had a similar texture BUT it does not. Like scrapple, it's a creamy-ish texture on the inside with a crunchy outside due to a post-cooking/pre-serving frying. But unlike the scrapple, it achieves the creamy texture via rice flour.
Mister challenged me to make it.
After watching many youtube videos with vague directions in languages I don't understand and few very bizaare and possibly offensive google translations, I found a recipe. I gathered the ingredients, formed a makeshift steamer using my dutch oven** bamboo sticks and a small plate and steamed this bitch for 3 hours.
Conclusion:
Attempt #1 has been binned... while it tasted good and the shrimp/meat bits were yum, the texture was off. It was more like a rice cake. I didn't have enough radish in it.

Attempt #2 will happen soon and when it's nearer to what we ate, the recipe will be yours!

*Who knew you could use scrapple 5 times in so short a post? Scrapple is mostly made/eaten in Pennsylvania area and has made it's way to parts of the NorthEast. It's groud up pig bits- organs and meat mixed with lard, flour and cornmeal seasoned with a butt load of salt and some other herbs. I know sounds horrid and most people don't like it because it's a strange texture and it's made with the "icky" parts of the animal. Just try it... It's cooked in a loaf form, then refrigerated and you slice pieces off and fry them until they're crispy on the outside and smooth on the inside. Seems like it's fallen into the "old people" food categories, like spam and Moxie.

**dutch oven. heh, farts.

You stupid Katsudon

Nothing much to report. Winter doldrums are in full effect.
Currently reading Life a User's Manual by Georges Perec it's strange but NOT as strange as the other book I'm reading 1Q84 by Murakami... whom we love.

I mix up katsudon and tonkatsu.
"Oh HO HOo hee hee THAT is hilarious DPO, how could you DO that?"
Shaddap.
one refers to a deep fried pork chop, the other refers to a dish of sliced deep fried pork chop, onions, egg and a sweet/salty thin sauce.

We are speaking of the 2nd which I think is katsudon.
Now, that being said, you can just bake the breaded meat instead of frying but fried is dangerously tasty. Just don't eat it every day.

Serves 2

1 boneless pork chop
1 Tbspn corn starch
panko breadcrumbs*
enough oil to fry breaded chop in 2" of oil
2 eggs beaten
1/2 medium onion sliced
1 tsp sesame oil
2 TBspn soy sauce
1 TBspn sake
1 TBspn sugar or honey
1 cup chicken broth (or 1 cup water & bullion)

For pork chop
1. trim excess fat and nick every 1/2" around the the outside to cut through fat or membrane (this way the pork won't curl in the oil)
2. dredge chop in corn starch, shake off any excess
3. dip into 1 egg beaten (reserve this egg and beat other egg into it, set aside for later)
4. dredge in breadcrumbs
either back at 400F for 8 minutes OR
5. fry in 350F oil for about 3 minutes TOTAL
6. set aside on a rack to drain excess oil and cool slightly

For rest
1. saute onion in 1 tsp of sesame oil until softened
2. add sake and cook until alcohol is gone
3. add broth, soy sauce & sugar (or honey)
4. bring to boil
5. slice pork into bite sized strips and gently place onto boiling liquid
6. pour egg over pork and sauce, cover and simmer until egg is cooked to your liking
serve over rice

*I knOW, i KNOW... everyone had such a hard on for these stupid breadcrumbs... if you can't find them, just use very coarse plain crumbs