Recipe courtesy of Cooking Channel
17 min
10 min
7 min
2 servings


  • 1/2 cup white vinegar
  • 2 teaspoons salt, plus more for seasoning
  • 2 duck eggs
  • 3 tablespoons olive oil
  • 1 package turnip/daikon cake, cut into 2 1/2-inch long stick, 1/2 inch thick
  • Freshly ground black pepper
  • 1/4 cup chopped Chinese bacon or regular bacon (about 3 strips)
  • 3 scallions, thinly sliced, half of one reserved for garnish
  • Sweet soy sauce


Bring a medium pot of water with the vinegar and salt to a simmer. Crack the first duck egg into a small bowl and gently slide it into the pot directly over the air bubbles coming up from the bottom of the pot. Repeat with remaining egg. 

While eggs are poaching, in a large fry pan add 2 tablespoons olive oil and heat over medium-high heat. Add daikon cake and Chinese or regular bacon, season with salt and pepper and saute until all sides of daikon cakes are brown and bacon is cooked. Add scallions and 1 tablespoon of sweet soy sauce. Saute for another minute or two. Remove duck eggs from water and place on a plate lined with a paper towel. 

In a small bowl combine remaining soy sauce and olive oil and whisk together until blended. Divide the sauteed daikon pancake evenly between 2 plates, top each with a poached duck egg, drizzle with the sweet soy sauce mixture and garnish with reserved chopped scallion.


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