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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Kenneth Pomerantz
Thank you for this recipe. I substituted 100% sesame oil for the grapeseed oil, and Korean hot pepper paste; didn't add the sea salt since soy sauce was in the recipe. Came out great! Any suggestions on how to make them crispier on the outside (without burning)?
valentina
Hi Kenneth, Thanks so much for writing in. I'm so happy you liked this recipe! 🙂 They are crispiest just out of the oven, which I'm guessing you noticed. You could try placing the baking sheet under the broiler for just a few seconds -- watching them like hawk, with the oven door open. If you try it, please let me know. Happy Summer! ~Valentina
CQ
Question: You want the daikon sticks to measure approximately 3 x .25 x .25 inches, is that right? I plan to try these asap!
valentina
Hi there. Yes, approximately. If it's a bit more or less that's okay. Hope you love them! 🙂 ~Valeninta
Archie
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 🙂
valentina
Archie, thank you! And wow, better than regular fries! I'll take that compliment any day. I so appreciate you sharing here. Enjoy! 🙂 ~Valentina
Luci G. Ryan
Absolutely delicious and enjoyed them very much. I think I might have used a bit too much oil, but nonetheless, they were delicious!
valentina
Fantastic! So happy you enjoyed them and I appreciate the note. 🙂 ~Valentina
Enoch Schanno
I like this web site so much, saved to bookmarks.
valentina
Thanks so much! 🙂 ~Valentina
Jan
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!
valentina
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
Richard Juwah
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.
valentina
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
Michelle callard stone
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.
valentina
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
Kitt
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.
valentina
Thanks so much, Kitt! I so appreciate the note and that you've checking out my site/recipe. 🙂 ~Valentina
Charlene D.
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..
valentina
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