Smoked Daikon Skewers with Grilling Sauce
A vegetable dish by Chef Nyesha Arrington, featuring Daikon smoked in a delightful grilling sauce, enhanced by Knorr® Ultimate Intense Flavors Wild Mushroom.
Ingredients
Prepare the Daikon
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Daikon radish, large, peeled 3 each
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Dashi 3 qts
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Ginger, sliced 2 oz
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Sake 3.75 cups
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Mirin wine 3.75 cups
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Salt, kosher 1 tsp
Prepare the Grilling Sauce
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Soy sauce 2 cups
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Brown sugar 1.25 cups
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Grapeseed oil 2.5 cups
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Sesame oil 0.25 cup
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Red chili flakes 2 Tbsp
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Ketchup 2 cups
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Scallions, chopped 0.5 cup
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Black pepper, ground 2 tsp
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Fish sauce 3 Tbsp
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Blanched garlic, chopped 3 Tbsp
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Water, cold 1.25 cups
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Toasted sesame seed 6 Tbsp
Prepare the Smoked Daikon Skewers
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Toasted sesame seed 2 Tbsp
Preparation
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Prepare the Daikon
- Cut daikon radish into 1 ½ inch square pieces. In a large sized saucepot add the daikon and cover with water. The water should roughly be 2 inches over the radish.
- Bring the pot to a boil then lower to a simmer and cook for about 3 minutes until the daikon is almost fork tender but is still tight in the middle. Remove from heat, strain, and set radish aside.
- Return the daikon to the saucepan and add the dashi, ginger, sake, mirin, and salt.
- Bring the ingredients to a boil then lower to a simmer. Poach for about 10 minutes.
- Remove daikon from the liquid and set aside.
Note: You can reserve cooking liquid and use for a soup base.
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Prepare the Grilling Sauce
- Combine all ingredients.
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Set aside until ready to brush on daikon.
Note: For the blanched garlic; place peeled garlic cloves in small pot, bring water to simmer, pour off excess water, repeat 2 times.
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Prepare the Smoked Daikon Skewers
- Preheat a smoker to 375 degrees Fahrenheit.
- Skewer daikon onto a metal or wooden skewer. Place on hot smoker and brush with grilling sauce.
- Rotate each skewer periodically while brushing with sauce simultaneously.
- Remove skewers from smoker, arrange on a platter, and finish with sesame seeds.