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Spicy Roasted Daikon Radish French Fries

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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. Pile of Spicy Roasted Daikon French Fries on a wrinkled piece of parchment paper, with title at the top.

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.

Spicy Roasted Daikon French Fries are made from these big fresh Daikon radishes

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.

4 segments of a peeled Daikon radish.

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

Raw Spicy Roasted Daikon Radish French Fries on a baking sheet before going in oven.

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.

Finished Spicy Roasted Daikon Radish French Fries on paper towel-lined baking sheet.

A few more of my favorite French fry recipes:

A few more daikon recipes:

Spicy RoastedA pile of Daikon Radish French Fries on parchment paper.

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!

4.88 from 25 votes
pile of Daikon Frech Fries onparchment
Print
Spicy Roasted Daikon “French Fry” Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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!


Course: Side Dish, Snack
Cuisine: Asain
Keyword: non-potato French fries
Servings: 4
Calories: 151 kcal
Author: Valentina K. Wein
Ingredients
  • 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions
  • 3½ tablespoons grapeseed oil
  • 1½ teaspoons chili paste (I like Sambal Oelek)
  • 1 teaspoon low sodium Tamari or soy sauce
  • ½ teaspoon ginger pulp, freshly grated
  • ½ teaspoon granulated sugar
  • ½ teaspoon sea salt
Instructions

  1. Preheat the oven to 475°F, and adjust a rack to the center.

  2. 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.

  3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.

  4. 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.

  5. 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/flip them about halfway through the cooking time.)

  6. 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.
  7. Serve!

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Comments

  6. 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!

    Reply

    • 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! 🙂

      Reply

  9. 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!

    Reply

    • 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

      Reply

  10. 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!

    Reply

  13. 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!

    Reply

    • valentina says

      Thanks so much, Cathy. Yes, typically we see daikon served raw, in slaws, slads, pickled, etc. Hope you like this one.

      Reply

  16. 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!

    Reply

  17. 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!

    Reply

  18. 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 !

    Reply

    • 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. 🙂

      Reply

  19. 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.

    Reply

  20. 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!

    Reply

    • 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!

      Reply

    • valentina says

      Thanks, Deb. I do love these flavors. 🙂 And yes, underrated indeed. I’m giving it a moment to shine. 😉

      Reply

  22. Gerlinde @sunnycovechef says

    I have never thought of roasting daikons , it sounds delicious and I will definitely try it. Thanks for the tip.

    Reply

  23. 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!

    Reply

    • 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! 🙂

      Reply

    • 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. 🙂

      Reply

    • valentina says

      Yes, it’s an unusual daikon preparation, and it’s so good. Hope you try it and thanks for stopping by. 🙂

      Reply

  26. 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.

    Reply

    • 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

      Reply

  27. 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.

    Reply

    • 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

      Reply

  28. 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.

    Reply

    • 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

      Reply

  29. 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!

    Reply

    • 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

      Reply

  30. 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.

    Reply

    • 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

      Reply

  31. Charlene D. says

    Yum! I changed it up a bit by adding some garlic and crushed cayenne pepper because I didn’t have any chili paste. I was surprised how delicious they were. I will be making them again..

    Reply

    • valentina says

      Hi Charlene, I’m so happy you liked this recipe. I think you made the perfect adjustments without having the chili paste on hand. Delicious! Thanks for writing in and for following my recipes. 🙂 ~Valentina

      Reply

  32. Kitt says

    Just made them, along with sweet potato fries. They turned out to be truly delicious, i was so surprised. I used sriracha instead of chili paste.

    Reply

    • valentina says

      Thanks so much, Kitt! I so appreciate the note and that you’ve checking out my site/recipe. 🙂 ~Valentina

      Reply

  33. Michelle callard stone says

    Great recipe, the taste was perfect, but 475 F is perhaps a bit too high. My fries were black on one side after 15 minutes. I turned off the oven and allowed them to sit for an hour to finish cooking before serving.

    Reply

    • valentina says

      Hi Michelle, Thanks so much for writing in. Happy you like them and sorry they got too dark. Every oven and pan can vary, I would still keep the oven high, but check on them sooner and move them around/flip them earlier or a few times during the cooking. Hope this helps, and thanks for reading Cooking On The Weekends. 🙂 ~Valentina

      Reply

  34. Richard Juwah says

    Hello Valentina,

    I soooo love your Spicy roasted Diakon french fry recipe and would love to try it . I just don’t think I can get all the ingredients in Nigeria.

    Reply

    • valentina says

      Thank you, Richard. Too bad it’s hard to find these ingredients there. I hope you will come across them — or some of them — one day! 🙂 ~Valentina

      Reply

  35. Jan says

    Trying to add more daikon radish to my diet because they are a good source of calcium. Found this recipe while searching for ways to prepare it. Easy and love it! Didn’t have chili paste on hand so substituted ketchup and cayenne pepper. Will definitely make again!

    Reply

    • valentina says

      Hi Jan, thanks so much for writing in. I’m so happy you found this recipe, tried it and liked it so much! And sounds like your substitutions were great. That’s awesome. 🙂 ~Valentina

      Reply

  37. Luci G. Ryan says

    Absolutely delicious and enjoyed them very much. I think I might have used a bit too much oil, but nonetheless, they were delicious!

    Reply

  38. Archie says

    These were simply delicious! I dare say I like them better than regular fries and that’s saying something. This one is going to be a regular at our place 🙂

    Reply

    • valentina says

      Archie, thank you! And wow, better than regular fries! I’ll take that compliment any day. I so appreciate you sharing here. Enjoy! 🙂 ~Valentina

      Reply

  39. CQ says

    Question: You want the daikon sticks to measure approximately 3 x .25 x .25 inches, is that right? I plan to try these asap!

    Reply

    • valentina says

      Hi there. Yes, approximately. If it’s a bit more or less that’s okay. Hope you love them! 🙂 ~Valeninta

      Reply

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