The daikon radish is commonly used in Japanese cooking and can be enjoyed raw or roasted. This recipe combines both raw and roasted daikon so you can enjoy both it's crispy refreshing texture and its earthy, comforting, juiciness. Daikon radishes are packed with Vitamin C, potassium, phosphorous and fiber.
This recipe is great for anyone who has yet to enjoy the daikon radish and feels intimidated by it's size. By roasting 75% of the radish and using the rest to create a vibrant garnish, you can get to know all of it's characteristics.
Author:
Gracie Schatz
Ingredients
1 large white daikon radish
2 scallions
1/4 cup fresh cilantro leaves
1 Tbsp sesame seeds
1 Tbsp miso paste
1/4 cup soy sauce
1 tsp chili oil or sriracha
2 cloves garlic, grated on a microplane or pressed through a garlic press
2 Tbsp honey
2 Tbsp rice vinegar
3 Tbsp Sunflower, Avocado or Canola Oil
Directions
Preheat oven to 425 F
In a small bowl combine soy sauce, garlic, oil, miso and chili oil, mix well to combine.
Chop the daikon lengthwise into 1" wide and roughly 5" long wedges.
Place all but 2 or 3 pieces of the daikon on a sheet tray and toss them with half of the marinade.
Bake for 20 minutes, flip and bake for another 5 minutes. They should be crispy and dark brown around the edges.
While the daikon is baking, add the rice vinegar and honey to your marinade. Thinly slice the remaining radish and toss it with the marinade and sliced scallions.
To finish, top the roasted daikon with the fresh marinated daikon and top with sesame seeds and cilantro leaves. Enjoy!
Recipe Note
This dish makes an incredible side dish for any fish, especially black cod or salmon. I also love to eat it with white rice and a fried egg for a light lunch or dinner.
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