Lo bak gou (turnip cake), baked then seared

Rehydrate dried shiitake mushrooms by soaking them in water overnight; save the soaking water for another use so the cake stays white.

Peel the lobak and grate one pound into a bowl.

Squeeze the shiitakes dry, remove the tough stalks and chop into small cubes; finely chop three green onions.

Whisk one cup rice flour, a teaspoon of cane sugar, a pinch of salt and two cups of water; set aside.

Grease a 10 inch baking pan with a little oil.

Preheat the oven to 350 (baked in place of the traditional steaming).

Heat two tablespoons of avocado oil in a non-stick pan on medium and saute the shiitakes three to four minutes.

Add the green onions and saute about a minute.

Add the grated lobak and saute until fully cooked and tender, seven to eight minutes.

Stir the batter, pour it into the pan and cook two to three minutes until very thick.

Transfer to the greased pan and flatten with a spatula, using the pan as a mould.

Cover and bake 25 minutes.

For the sauce mix a tablespoon of soy sauce, a teaspoon of black vinegar and a tablespoon of chili oil.

Cool the turnip cake five to eight minutes, release it with a spatula and cut into six squares.

Heat a tablespoon of avocado oil in a non-stick pan on medium and sear the squares three to four minutes per side.

Plate, pour the sauce over generously and garnish with chopped green onion and a sprinkle of sesame seeds.