For my first meal "back," I decided to use a vegetale I encounter quite frequently on the streets of Chinatown, though, to the best of my knowledge I had never tried it. I'm talking about daikon, or lobak, as it's commonly referred to down here. Daikon looks like a giant white turnip, but smells and tastes like a radish. It has a nice sharp bite raw. Roasted, however, it becomes delightfully caramelized and almost sweet. Paired with soy sauce, it remains a savory side dish and we quite enjoyed it with Broiled Lime and Vinegar Chicken, whose acidic sauce paired beautifully with the daikon. It was also a lovely marriage with our Sauvignon Blanc. Definitely a vegetable I'll be exploring again soon!
And, to give credit where credit's due, I got the idea to roast the daikon in the first place from Kalyn's recipe for Roasted Radishes. As you can see, I tweaked it slightly. Thanks for the inspiration, Kalyn!
Roasted Daikon with Soy Sauce and Sesame Seeds
(inspired by Kalyn's Kitchen)
- 2 daikon, trimmed and roughly chopped
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 teaspoon rosemary
Links to other daikon noshes: