Spicy Roasted Daikon Radish Fries
- 5 cups (about 1 3/4-pounds) Daikon radish, peeled & sliced – see instruction no. 2. for instructions
- 3½ tablespoons oil
- 1½ teaspoons chile paste
- 1 teaspoon tamari or soy sauce
- ½ teaspoon ginger pulp, freshly grated
- ½ teaspoon granulated sugar
- ½ teaspoon sea salt
- 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 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.
- In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
- 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.
- 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.)
- 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.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!