Recipe from cookingontheweekends.com
Makes 4 servings
5 cups (about 1 3/4 lbs.) daikon radish, peeled and sliced
3½ Tbs. grapeseed oil
1½ tsp. chili paste
1 tsp. low sodium Tamari or soy sauce
½ tsp. ginger pulp, freshly grated
½ tsp. granulated sugar
½ tsp. sea salt
Preheat the oven to 475°F and adjust a rack to the center.
Cut the daikon into sections approximately 3″ long, then cut about ¼” 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” thick. Stand these slices on top of each other, and then cut them into sticks about ¼” 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.