If you think daikon (white radish) is one of those weird ingredients solely used in Japanese and other Asian cuisines, think again! Daikon works a treat as fries, they soak up the soy sauce and garlic marinade flavours superbly and are really crunchy and moreish once fried.
- Yield: 2 Servings
- ½ quantity of Miso, Tobanjan Chilli and Garlic Sauce
- 10½ oz (300 g) daikon (white radish)
- 2 garlic cloves, peeled and mashed to a paste
- 2 tbsp soy sauce
- sunflower oil, for deep-frying
- 6 tbsp katakuriko potato starch or cornflour (cornstarch)
- generous sprinkle of shichimi or espelette pepper
- Make the Miso, Tobanjan Chilli and Garlic Sauce. Set aside until needed.
- Peel the daikon (white radish) and cut into 1-cm (½-inch) thick sheets, then cut these into batons about 8 cm (3 inches) long and 1 cm (½ inch) thick.
- Place the daikon (white radish) batons in a flat tray, mix the garlic and soy sauce well in a small bowl and pour this mixture onto the daikon (white radish). Mix the batons around to ensure they are completely coated, and let them marinate for 15 minutes.
- Meanwhile, fill a frying pan (skillet) with sunflower oil to just over 2 cm (¾ inch) deep, and heat the oil to 160°C (320°F). If you do not have a thermometer, touch the tip of a wooden cooking chopstick inside the bottom of the pan, if fine bubbles appear on the chopstick, the oil is ready to be used.
- Drain the daikon (white radish), discarding the soy sauce. Add the potato starch or cornflour (cornstarch) to a large plate, add the daikon (white radish), mix it thoroughly to create an outer layer of batter and shake off any excess.
- Immediately add the battered daikon (white radish) batons into the hot oil, let them cook for 1 minute undisturbed. Using a pair of chopsticks or forks, carefully release any batons that may have stuck together, and continue frying for a further 34 minutes or until crisp and golden.
- Transfer the crispy fries to a wire rack placed over a tray or large platter, let them drain for a few seconds. Sprinkle generously with shichimi or espelette pepper and serve immediately with the Miso, Tobanjan Chilli and Garlic Sauce as a dip.