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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Pauline
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
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
Rachel
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
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
Mary
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
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
Claude
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
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
Rosanne
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
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
Frank
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
Yes, it's an unusual daikon preparation, and it's so good. Hope you try it and thanks for stopping by. 🙂
Christina | Christina's Cucina
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
Thank you, Christina! I used to forget how much I like this vegetable. Once I started making this, it's always in the rotation. 🙂
mimi rippee
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
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! 🙂
Gerlinde @sunnycovechef
I have never thought of roasting daikons , it sounds delicious and I will definitely try it. Thanks for the tip.
valentina
I hope you love them! 🙂
Deb|EastofEdenCooking
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
Thanks, Deb. I do love these flavors. 🙂 And yes, underrated indeed. I'm giving it a moment to shine. 😉