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.
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 crisp.
Oh, and I wouldn't even think about dipping them in any sort of a sauce. There's simply no need.
The Ingredients
Each fry is a mouthful of these scrumptious flavors.
- Daikon - Try to choose heavy, plump. Daikon with bright green perky leaves attached.
- chili paste - I use Sambal Oelek.
- fresh ginger - Fresh ginger roots should be firm and feel heavy for their size.
- Tamari or soy sauce - Tamari is slightly thicker and richer than regular soy sauce, and it's usually gluten-free. You can use either.
- grapeseed oil - Or other neutral oil, like vegetable.
- sugar - Just a touch!
- salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
(See recipe card below for quantities.)
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.
How to Make Them
- Preheat the oven to 475°F, and adjust a rack to the center.
- Cut the Daikon into sections approximately 3-inches long.
- 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.
- 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 them in the preheated 475°F oven until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip 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.
(More detailed instructions are below.)
What to Serve with Daikon Radish French Fries
The possibilities are really endless, as these fries pair really well with all types of dishes.
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.
Can you make them ahead?
I don't recommend making these too far ahead -- you don't want them sitting out for more than about 15 minutes before serving.
They're best as close to the time they come out of the oven as possible because they'll loose some of their crispness, and they're already a softer fry.
That said, even when they're softer, they're still amazingly tasty.
I often serve them with Asian Pear Marinated Flank Steak or Broiled Black Cod with Bok Choy.
And adding a green salad is always a great idea.
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
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 this Daikon radish recipe, 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!
Spicy Roasted Daikon “French Fry” Recipe
Ingredients
- 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 Kosher salt (use half the amount if you're using table salt)
- 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions
Instructions
- Preheat the oven to 475°F, and adjust a rack to the center.
- Make the seasoning. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
- Prep Daikon. 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.
- Assemble. 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.
- Roast. 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.)
- Drain, cool and serve. 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.
NOTES
NUTRITION
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Brian Jones
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
Thank you, Brian. I hope you give it a go. And love it!
May
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
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
plasterers bristol
Mm these look really good, got to give these a go. Thanks for sharing.
Simon
valentina
Hope you try and love them!
Elfi
absolutely delicious. Cannot get enough of these guilt free fries!
valentina
Thanks Elfi! So happy you love them!
Stan
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
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! 🙂
David
I love the caramelization you got on these! They look amazing and pretty healthy. Happy New Year!
valentina
Thanks, David! I felt no guilt eating a big plate of these!
Patricia
I’ve tried this recipe, they don’t get crispy at all. I’ve tried different temps, with spice, no spice. They always end up mushy and if I put spice on them it’s burned and the daikon remains white and soggy. Last chance for them as I try frying them. Am I not putting enough coconut oil on them? I’ve drenched them with it and still no crispiness. Loosing hope!
Valentina
Hi Patricia. I'm so sorry you're frustrated with this recipe -- I'm thinking you missed the part of my post where I say they don't really get crispy like other fries. Here's what I think you missed (it's below the image of the 4 large pieces of daikon):
"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 crisp."
Also, there is no coconut oil in this recipe -- grapeseed oil is listed in the ingredients, and you can use vegetable oil also.
I hope this helps. 🙂 Valentina
Colette
Good God, they look delicious!
Happy Chinese New Year! xo
valentina
Hope you try them, Colette! Cheers!
Lizthechef
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
Thanks so much, Liz! Lovely to see you, too! 😀
Jean | DelightfulRepast.com
Valentina, these look so tempting! I've never tried roasted Daikon, but it's going on my must-do list now!
valentina
Thank you, Jean! Hope you enjoy these! 🙂
Mel
Big yum, I've made them similarly w sesame oil and miso, and mirin?
valentina
Oh, that sounds fabulous with those added flavors! Thank you!
Susan Friedman
Really good. A nice surprise. We hadn't tried daikon before.
Super recipe. Will make this again.
valentina
Thanks so much for writing in, Susan! I'm so happy you enjoyed this recipe. 🙂 ~Valentina
sippitysup
I've roasted radishes I guess it's time I fried a daikon. GREG
valentina
I guess so! 😉