Smoked Daikon Skewers with Grilling Sauce

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.
Prepare the Grilling Sauce
- Combine all ingredients.
- 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.
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.

A vegetable dish by Chef Nyesha Arrington, featuring Daikon smoked in a delightful grilling sauce, enhanced by Knorr® Ultimate Intense Flavors Wild Mushroom.