Look, I’m just going to be totally honest with you. While they may look like potato fries, they’re not — nor are they trying to be potato fries. They’re Daikon fries, and proud of it.
Daikon is a long white Asian radish that looks like a parsnip, though it’s usually much larger. Slightly less pungent than the small round radishes, they’re quite good raw or pickled for an excellent crunch in a salad — however, I love them the most roasted and doused in sweet and spicy flavors.
Please don’t expect the same texture that you’d find in a potato French fry. These Daikon fries will have a wonderful caramelized “crust,” but they will be softer than they will be crisp. Oh, and I wouldn’t even think about dipping them in any sort of a sauce, as each one is a mouthful of scrumptious flavors.
- ¼ cup grape seed oil
- 1½ teaspoons chile paste (I like Sambal Oelek)
- 1 teaspoon low-sodium Tamari or soy sauce
- ½ teaspoon freshly grated ginger pulp
- ½ teaspoon granulated sugar
- ½ teaspoon sea salt
- 5 cups peeled, sliced Daikon radish (see instruction no. 2. for instructions)
- Preheat the oven to 475 degrees F, and adjust a rack to the center.
- Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
- In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, sugar and salt.
- Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
- Place the baking sheet in the preheated 475 degree F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/filp them about halfway through the cooking time.)
- Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.