Blurry photo of really good alternative fries. The roasting removed some of the vegetable's "harsher edges" and the daikon batons caramelized nicely and turned into truly delicious, unusual fries. The inspiration recipe below was a spicy version with chili sauce but I worried that it would be too much - daikon tends to be spicy in and of itself, and I think I was right not to add more. The final result highlights a mellowed daikon, one who has grown gracefully and who is comfortable with itself.
All this really needed was a dipping sauce. L. went the "just a squeeze of lemon juice" route but I felt that a small bowl of Hellman"s mayo cut with some Yuzu-Kosho, lemon juice, chopped capers, shallot and cornichons was the perfect final touch.
6 cups daikon, peeled and cut into French fry sized sized batons
2 Tbsps vegetable or olive oil
2 tsps soy sauce
2 tsps honey
1 tsp rice wine vinegar
Preheat the oven to 450. Line a baking tin with foil.
Mix all the ingredients except for the daikon together in a large bowl.
Working in batches, toss the daikon batons in the mixture so that they are lightly coated on all sides. Shake off excess.
Place in a single layer on the baking tray, slight crowding if needed is fine. Remove any liquid remaining from dunking the fries with a paper towel, should any leech out on to the baking tin.
Bake for 15 minutes. remove from the oven and toss so that the daikon fries have the chance to caramelize on all sides. Place back in oven. Bake for an additional 15 minutes.
Remove from the oven and salt. Toss well so that the salt is distributed through out the fries.
Inspiration recipe, here.
Serve as described above. I served these as a side dish with fish but they would make a nice coffee table nibble or a TV snack.