Over medium-high heat oil in pan. Sauté sausage for 2-4 minutes. Add shrimp and mushrooms; sauté until mushrooms are softened. Remove from pan. Sauté daikon (add more oil if necessary). Add next four ingredients; mix well. Cook until mixture is reduced by a quarter. Reduce heat to low.
In a separate bowl, mix together the rice flour, corn starch and water. Add the mixture to the daikon and combine. Return sausage mixture to the pan and combine. Cook until the mixture dries out about 5-7 minutes. Transfer to an 8-inch spring form pan, lined with cheesecloth. Steam in a bamboo or metal steamer with dome cover for 1 hour or until firm. Remove and cool completely. Cut into 6 slices. In large pan, over medium-high, brown slices in butter about 1 minute per side. Makes 6 servings.
Approximate Nutrient Analysis per serving:
300 calories, 15 g fat, 6 g saturated fat, 30 mg cholesterol, 680 mg sodium, 35 g carbohydrate, 4 g fiber, 6 g sugar, 9 g protein.