These Spicy Roasted Daikon Radish French Fries are a sure fire way to get everyone to love daikon radishes. Full of delicious Asian flavors and caramelized to perfection, it’s one of the most unique daikon recipes. 
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.
What is a Daikon Radish?
- 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.
I love them the most roasted and doused in sweet and spicy Asian flavors, turned into Daikon Radish French Fries.
Of all the daikon recipes I’ve tasted, this is my favorite.
Don’t expect the same texture that you’d find in a potato French fry.
The roasting process leaves these Daikon Radish Fries with a wonderful caramelized “crust,” but they will be considerably more soft than they crisp.
Oh, and I wouldn’t even think about dipping them in any sort of a sauce. There’s simply no need.
What’s in Spicy Roasted Daikon Radish French Fries?
Each one is a mouthful of scrumptious flavors.
- Daikon 😉
- fresh ginger
- chili paste
- Tamari or soy sauce
- grapeseed oil
- sugar
- salt
How to Make Them
- Cut the Daikon into sticks.
- Combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt. Drizzle this over the Daikon and mix.
- Spread the coated Daikon fries on a sheet pan and roast until they’re golden brown on all sides.
- Drain them a bit on paper towels and serve.
(More detailed instructions are below.)
What to Serve with Daikon Radish French Fries
They would be great added to an Asian-style menu, along with my Crispy Garlic Ginger Bok Choy Chips and Miso Gai Lan Egg Soup.
All of these flavors and textures will compliment each other beautifully.
The other night I served them with Garlic-Ginger Flank Steak and a mixed green salad. It’s was fantastic.
A few more of my favorite French fry recipes:
- Curry French Fries with Coconut Lime Dipping Sauce
- Perfect Oven Roasted French Fries
- Smoky Chipotle Parmesan French Fries
- Chile Lemon Purple Sweet Potato Roasted French Fries
A few more daikon recipes:
- Homemade Kimchi
- Daikon Rolls and Asian Pear and Daikon Salad from She Paused for Thought
In the meantime, please enjoy the Daikon French Fries. You simply won’t be able to stop snacking on them!
Thank you Melissa’s Produce for sending me Asian produce which inspired this recipe, and others.
If you try these fries, or any of my other recipes, I’d love to hear what you think in the comments. You can also follow me on Instagram, Pinterest and Facebook to keep up with my mouth-watering recipes!
These fries are a sure fire way to get everyone to love daikon radishes! Great for a side dish or snack, and full of delicious Asian flavors, you simply won't be able to stop snaking on them!
- 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions
- 3 1/2 tablespoons grapeseed oil
- 1 1/2 teaspoons chile paste (I like Sambal Oelek)
- 1 teaspoon low sodium Tamari or soy sauce
- 1/2 teaspoon ginger pulp, freshly grated
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon sea salt
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Preheat the oven to 475°F, and adjust a rack to the center.
-
Cut the Daikon into sections approximately 3-inches long, then cut about 1/4-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 1/4-inch thick. Stand these slices on top of each other, and then cut them into sticks about 1/4-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
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In a small bowl, combine the oil, chile paste, Tamari or soy sauce, ginger, sugar and salt.
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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.
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Place the baking sheet in the preheated 475°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.)
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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.
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Serve!
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sippitysup says
I’ve roasted radishes I guess it’s time I fried a daikon. GREG
valentina says
I guess so! 😉
Jean | DelightfulRepast.com says
Valentina, these look so tempting! I’ve never tried roasted Daikon, but it’s going on my must-do list now!
valentina says
Thank you, Jean! Hope you enjoy these! 🙂
Mel says
Big yum, I’ve made them similarly w sesame oil and miso, and mirin?
valentina says
Oh, that sounds fabulous with those added flavors! Thank you!
Lizthechef says
Um, you are SO organized. Lovely to meet up with you at TECHmunch and wish you could organize my calendar. Such a creative recipe and happy to pin it.
valentina says
Thanks so much, Liz! Lovely to see you, too! 😀
Colette says
Good God, they look delicious!
Happy Chinese New Year! xo
valentina says
Hope you try them, Colette! Cheers!
David says
I love the caramelization you got on these! They look amazing and pretty healthy. Happy New Year!
valentina says
Thanks, David! I felt no guilt eating a big plate of these!
Stan says
These were great, fast, and easy. My wife and I are low carbers and recently discovered daikon. Chilli paste is such an unsung hero of the kitchen. Thanks Valentina!
valentina says
Hi Stan. So happy these were a hit, and I’m with you on the chili paste. Thanks for visiting my site and trying out some recipes. Cheers! 🙂
Elfi says
absolutely delicious. Cannot get enough of these guilt free fries!
valentina says
Thanks Elfi! So happy you love them!
plasterers bristol says
Mm these look really good, got to give these a go. Thanks for sharing.
Simon
valentina says
Hope you try and love them!
May says
These turned out awesome. The amount of oil is way too much, I halved it and still had most of it left over. I think you just need enough to drizzle, which is barely anything. The spice was awesome. We dont like spice but I put it all in there and we ate it all and agreed it was awesome – thank you!
valentina says
Hi there, Thanks so much for your comment and for trying my recipe. I’m so happy you loved the spices, and great that you adjusted the oil to your liking. I’ll try it with a bit less next time to experiment. Wishing you a very happy new year! ~Valentina
Brian Jones says
Roasted radish is delicious and the flavours you have added here are fantastic… I’ve yet to try it with daikon though, it is definitely on my list to do now!
valentina says
Thank you, Brian. I hope you give it a go. And love it!
Lucy Parissi says
These fries sound fantastic – it’s a great way to serve daikon.
valentina says
Thank you, Lucy!
lola@cheflolaskitchen says
Okay, this is just so tempting! Grabbing them right from the screen. You’re a pro-Valentina!
valentina says
You’re very kind. Thank you!!
Cathy says
Valentina, this dish looks simply yummy! I’ve never had roasted daikon so you definitely have inspired me to try these sure to be yummy strips! Thanks for teaching me something completely new! Love it!
valentina says
Thanks so much, Cathy. Yes, typically we see daikon served raw, in slaws, slads, pickled, etc. Hope you like this one.
Neli Howard says
This is so creative. I have never tried something like this before. I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.
valentina says
Thank you, Neli. I hope you love it!
Danielle Wolter says
I def want to be making these. What an awesome idea to use daikon for fries. ANd the flavors are so great. pinned!
valentina says
Thanks for your comment, Danielle. And for pinning. Enjoy!
David @ Spiced says
Wow, these daikon fries look exactly like potato fries! But I hear ya on them being different. I’m ok with that as the flavors sound amazing, Valentina! We’ve really cut back here in an attempt to undo the holidays, and I’m thinking these would be a delicious side dish one night. Yum!
valentina says
Yes! I hope you try them. I have to cut back too, but it doesn’t seem to happening. At all. 😉 Cheers!
Nancy Buchanan says
Oooh…. Valentina, these look so good! I love daikon radishes and it’s wonderful to see more recipes with them – a truly underappreciated vegetable in my book! Definitely going to have to make these ASAP!
valentina says
Thank you so much, Nancy! Happy to give the daikon the spotlight for a bit. 🙂
Eha says
Tho’ have loved daikon ‘forever’ have never thought to make chips out of them, especially since the latter simply don’t appear on my menus for health reasons. But absolutely love the spicing and the ability to cook such in the oven . . . so can’t wait to try !
valentina says
I’ve been using these flavors on a few other vegetables lately, including a sweet potato stir-fry. It was great. Thank you for the comment and the visit. 🙂
Ron says
You don’t have to sell daikon radishes to us, we love them. But, never have I thought of oven baking them, BRILLIANT. I can’t wait to try your Daikon Radish French Fries, now I just have to find some nice sized daikons. Thanks for sharing Valentina.
valentina says
Thanks so much, Ron! Happy to hear there are some daikon fans out there! Enjoy!
David says
This is a perfect recipe for all my friends who are avoiding carbs! (As opposed to me… The crazy one who is eating all the carbs he can find!) I am so glad to see that you use and love sambal oelek! For those of us who can’t eat sriracha, it’s a great alternative!
valentina says
I DO love Sambal Oelek and am never without it in the fridge. And I too am not avoiding carbs — at least on purpose. 😉 Enjoy!
Deb|EastofEdenCooking says
I’ve only had raw daikon and love the idea of roasting this mild radish with spices. Such a fabulous way to enjoy this underrated veggie.
valentina says
Thanks, Deb. I do love these flavors. 🙂 And yes, underrated indeed. I’m giving it a moment to shine. 😉
Gerlinde @sunnycovechef says
I have never thought of roasting daikons , it sounds delicious and I will definitely try it. Thanks for the tip.
valentina says
I hope you love them! 🙂
mimi rippee says
wow! These look fantastic! I’ve never thought to cook daikon in any fashion. I just bought some curry ketchup and they would pair well I think. Yes, I could have made my own, but I came across it when I was perusing unique condiment and decided to try it. Can’t wait!
valentina says
I know, it’s sort of counter intuitive to cook a daikon since we see them in kimchi, pickled, in salads, etc. That said, these are delicious caramelized! 🙂 Thanks for checking out the recipe! 🙂
Christina | Christina's Cucina says
I LOVE daikon radish, so spicy and roasted? I’m so in! What a great substitute for french fries for a change! Will have to try this soon!
valentina says
Thank you, Christina! I used to forget how much I like this vegetable. Once I started making this, it’s always in the rotation. 🙂
Frank says
I’ve never tried or even considered this, but since I do enjoy daikon I bet I’d really enjoy this. Definitely on my ‘to do’ list!
valentina says
Yes, it’s an unusual daikon preparation, and it’s so good. Hope you try it and thanks for stopping by. 🙂
Rosanne says
I made it in cubes instead of fries (I was in the process of cutting it for pickling and changed my mind)and it was delicious. It took less time to cook so I think I will keep it in cubes. Thank you.
valentina says
I love it! I bet it’s great in cubes, and thanks for sharing in case other readers want to try it. So happy you enjoyed it! 🙂 ~Valentina
Claude says
I grow my own vegies and planted, what I thought, the french radishes. They turned out to be these (wrong seeds in wrong bag, I guess). I ate a couple raw – very nice and mild. but I tried your recipe and you have won me over hook, line and sinker – it was super delicious. I used fresh ginger and some lemon juice and soy. Talk about flavour! thank you for your great recipe. I had no idea one could cook these radishes.
valentina says
Wow, thanks so much, Cluade! You’ve made my day! I love these too, and it’s so great that you grow your own radishes. Guess it was a happy mistake to have gotten the wrong seeds. 🙂 Thanks again. Cheers! ~Valentina
Mary says
These were really good. I planted some daikon seed as as cover crop in raised beds and they have naturalized all over my garden.
valentina says
Hi Mary, I’m so happy you enjoyed this recipe. It’s one of my favorites! So great you have daikons growing in your garden. I love it. 🙂 Thanks visiting my site and for trying this recipe. ~Valentina
Rachel says
I winged it slightly, using gochujang instead of sambal oelek, adding just a touch of valentina hot sauce for extra spice, and just mixing the sauce by taste instead of measuring. It was delicious! I did half daikon and half sweet potato, the recipe needed no alteration to cooking time. I also made a dipping sauce that was half mayonnaise, half yogurt, with valentina, soy sauce, and garlic powder to taste and it went perfectly. Excellent recipe! I’ve never eaten daikon before but it will definitely be making an appearance from now on!
valentina says
Hi Rachel, I’m so happy you liked this recipe. I love that you made a dipping sauce — sounds delicious. And combining the daikon with sweet potato is a great idea. Thanks for visiting my site and trying the recipe. 🙂 ~Valentina
Pauline says
We are doing a winter CSA which always means ending up with veg that we don’t usually eat. We got 7 purple daikon radishes and weren’t liking them them raw. This recipe was a great way to enjoy them. We added a bit more ginger and a bit more soy sauce since we didn’t have the chile paste on hand, and they were very good. Never got totally crisp, but they were really tasty with kale chips, wilted spinach and brown basmati rice. These were so good I’m hoping we get more with the next delivery. One of the great things about a CSA is it helps us try new veg and find new recipes.
valentina says
Thanks so much for writing in, Pauline. I’m so happy you found a way to enjoy the daikon radishes — and I’m even happier it was with my recipe. Great idea to have added a bit more ginger and soy sauce without the chili paste on hand. Serving them with rice is so smart, so any extra spices can seep into it. Yum. Can’t wait to see what your next box will bring. 🙂 ~Valentina