📝 About This Recipe
Transform the humble, peppery daikon radish into a buttery, melt-in-your-mouth delicacy through the magic of slow-roasting. This dish bridges the gap between traditional Japanese 'Furofuki Daikon' and modern roasting techniques, resulting in golden-edged rounds coated in a rich, savory-sweet miso glaze. It is an elegant, fiber-rich side dish that offers a surprising depth of flavor, proving that root vegetables can truly be the star of the table.
🥗 Ingredients
The Vegetables
- 1.5 pounds Daikon Radish (large, firm, peeled and sliced into 1-inch thick rounds)
- 2 tablespoons Toasted Sesame Oil (for roasting)
- 1/2 teaspoon Kosher Salt (to draw out moisture)
- 1/4 cup Water (for the roasting pan to create steam)
Miso Glaze
- 3 tablespoons White Miso Paste (Shiro miso is preferred for its mild sweetness)
- 2 tablespoons Mirin (Japanese sweet rice wine)
- 1 tablespoon Sake (adds depth and aroma)
- 1 tablespoon Honey or Agave (for a glossy finish)
- 1 teaspoon Rice Vinegar (to balance the richness)
- 1 teaspoon Fresh Ginger (finely grated)
For Garnish
- 2 pieces Scallions (thinly sliced on the bias)
- 1 teaspoon Toasted Black Sesame Seeds (for visual contrast)
- 1/2 teaspoon Shichimi Togarashi (Japanese seven-spice blend for a hint of heat)
- 1 pinch Micro-cilantro (optional for freshness)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Peel the daikon radish and slice it into uniform rounds, approximately 1 inch thick. If the radish is very wide, you can cut the rounds into half-moons.
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3
Using a small paring knife, 'bevel' the sharp edges of each daikon round by thinly trimming the top and bottom circumferences. This prevents the edges from breaking and helps them brown evenly.
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4
In a large mixing bowl, toss the daikon rounds with the toasted sesame oil and salt until every piece is thoroughly coated.
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5
Arrange the daikon in a single layer on the prepared baking sheet. Pour 1/4 cup of water onto the bottom of the pan and cover the entire sheet tightly with aluminum foil.
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6
Roast covered for 20 minutes. This 'steam-roast' method ensures the interior of the daikon becomes tender without drying out.
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7
While the daikon is roasting, prepare the glaze. In a small bowl, whisk together the white miso, mirin, sake, honey, rice vinegar, and grated ginger until smooth and emulsified.
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8
Remove the baking sheet from the oven and carefully discard the aluminum foil. Flip each daikon round using tongs.
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9
Return the daikon to the oven, uncovered, and roast for another 15 minutes until the edges are starting to turn golden brown and the water has evaporated.
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10
Remove from the oven and spoon a generous teaspoon of the miso glaze onto the top of each round, spreading it slightly to the edges.
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11
Switch the oven to the broiler setting. Place the baking sheet back in the oven on the top rack for 2-4 minutes.
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12
Watch closely! The glaze will bubble and caramelize quickly. Remove once the miso has developed dark brown spots and a fragrant, toasted aroma.
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13
Transfer the roasted daikon to a serving platter. Garnish immediately with sliced scallions, black sesame seeds, and a dusting of Shichimi Togarashi.
💡 Chef's Tips
Always use White (Shiro) Miso for this recipe; Red Miso is too salty and will overpower the delicate radish. Beveling the edges of the daikon rounds might seem like an extra step, but it truly helps the vegetable hold its shape and look professional. If your miso paste is very thick, add a teaspoon of warm water to the glaze to make it spreadable. Ensure the daikon is fully tender (pierce with a fork) before applying the glaze, as the sugar in the glaze will stop the softening process. Leftovers make a fantastic addition to a cold grain bowl the next day.
🍽️ Serving Suggestions
Serve alongside grilled salmon or black cod for a complete Japanese-inspired meal. Pair with a glass of chilled, dry Junmai Sake to complement the umami flavors. Accompany with a simple bowl of steamed brown rice or quinoa to soak up any extra glaze. Great as a side to a hearty steak, where the radish's slight bitterness cuts through the fat. Serve as part of a vegetarian bento spread with pickled ginger and edamame.