Quote: Daikon Pancakes(encore) Ingredients (Serves 4) \*400g daikon \*20g dried shrimps \*1/4 cup / 50ml water \*2 bacon slices \*70g joshinko rice flour \*70g shiratamako glutinous rice \*sesame oil \*coriander leaves \*1 tbsp sake \*dried shrimps soaked in water \*1 cup / 200 ml water \*1 tsp granulated Chinese chicken stock \*sugar \*salt 1. Soak the dried shrimps in water for 15 minutes and chop them finely. Don't discard the soaking water. 2. Chop the bacon finely and daikon into 3 to 4cm strips, and boil it for about 5 minutes. 3. Cool it under running water, wrap the daikon in a cloth, and squeeze it hard. 4. Grind the shiratamako glutinous rice flour into a fine powder and add the joshinko rice flour. 5. To make dashi stock, combine the water, sake, the shrimp soaking water, granulated chicken stock, sugar, and salt, and mix together. 6. Put the daikon, dried shrimps, and bacon in a pan, and turn up the heat. 7. Add the dashi stock, shiratamako and joshinko, and mix while it cooks to keep it from getting sticky. 8. Lay a piece of parchment paper on a microwave-safe plate, and put the mixture on it. Spread the mixture evenly, cover it loosely with plastic wrap, and microwave it at 600w for about 6 minutes. 9. Remove the plastic wrap, let it cool, and cut it into bite-size pieces. 10. Heat the sesame oil in a frying-pan and fry the both sides of the cake until golden brown. 11. Serve with any condiments such as Chinese chili bean paste, soy sauce, and coriander. `<br></br>Dropped video frames<br></br><br></br> Found average frame timing of 32.67 ms<br></br><br></br> Line Duration (ms) Time window<br></br><br></br>Total frames: 50395<br></br>` **This is a repeat of the show from 2010/08/02. Thanks for the comments!**