These spicy roasted daikon fries are a surefire way to let everyone know and love daikon radish. Packed with delicious flavors reminiscent of the Orient and caramelized to perfection, it is one of the most unique daikon recipes.
What is Daikon?
Daikon is a long white radish of Asian origin that looks like a parsnip but much larger. Slightly less pungent than small round radishes, they are very good raw for a great crunchy salad. You’ll love them roasted and sprinkled with sweet and spicy Asian flavors, turned into Daikon radish fries.
The roasting process leaves these Daikon sticks with a wonderful caramelized “crust”, and remarkably soft on the inside.
But what’s in roasted Daikon radish fries to be so delicious?
Each stick is a mouthful of delicious flavors.
extra virgin olive oil
How to cook them
Cut the Daikon into sticks.
Combine the oil, chopped fresh chilli, soy sauce, grated ginger, sugar and salt. Pour everything over the Daikon and mix.
Spread the Daikon chips on a baking sheet and roast until golden brown evenly on all sides.
Drain them on absorbent paper and serve as a side dish or as a snack.
1 kg Daikon peeled
3½ tablespoons of extra virgin olive oil
1½ teaspoon of freshly chopped chilli
1 teaspoon of soy sauce
½ teaspoon of grated ginger pulp
½ teaspoon of sugar
½ teaspoon of sea salt
Preheat the oven to 200 ° C and place a rack in the center.
Cut the Daikon into sections about 10 centimeters long, then cut into sticks about 1/2 centimeter long. Place these Daikon sticks on a baking sheet and set aside.
In a small bowl, combine the extra virgin olive oil, chilli, soy sauce, ginger, sugar and salt.
Season the Daikon sticks and mix them with your hands until they are all evenly seasoned and in a single layer.
Place the pan in the preheated oven and cook until golden on all sides, about 30 minutes. Gently stir halfway through the cooking time.
Drain the daikon stiks on a double sheet of absorbent paper, allow to cool, serve …
… and enjoy your meal!
Rapa (Brassica rapa L. subsp. Rapa Thell.) Is a biennial cycle crucephere (annual in cultivation) native to western Siberia, it adapts well to humid temperate climates and resists well to cold, up to -10 ° C. It adapts to different types of soil, but prefers deep, fresh and well-drained ones, with a pH between 6.5 and 7.5 and with low salinity. The varieties are distinguished on the basis of the shape and color of the root and the time of cultivation. Grown mainly for autumn-winter production, it is usually planted by lLglio in September after a spring-summer crop. The harvest takes place from October to March after 2-3 months from sowing when the roots have reached a diameter of 6-10 cm; they are then gathered in bunches and washed; the production is around 300-400 quintals per hectare.