Ingredients
Units
Scale
- 1 daikon radish, about 1 pound
- 3 tablespoons olive oil
- 1/2 teaspoon fresh or dried rosemary
- 1/4 teaspoon salt
- 1 small garlic clove, minced
- 1 teaspoon white miso paste mixed with 1 teaspoon water
Instructions
- Warm up the oven: Preheat the oven to 400ºF.
- Prep the tray: Cover a baking tray with non-stick foil.
- Peel the daikon: Rinse the daikon and pat dry with a paper towel. Peel it until you get to the part where the flesh is slightly transparent. Daikon skin can be pretty thick so you may have to peel a few layers before getting to the juicy and clear part. Place it on the baking tray and set aside.
- Make the flavored oil: In a small bowl, whisk the olive oil, dried rosemary, salt, garlic, and miso paste, until the mixture has combined.
- Brush the daikon: Use a basting brush and brush the daikon on all sides. Do not throw away the mixture as you will need it again a few times! Roast in the oven for 15 minutes.
- Repeat the same step a few times: Take the daikon out and brush it again. Place it back in the oven for another 15 minutes. Repeat this step 3 to 5 more times, or until the daikon is cooked through.
- Check on the doneness: Verify the doneness by sticking a knife through the daikon or using a kebab skewer. If the knife goes through it easily, the daikon is ready.
- Serve it: Place the daikon on a serving plate and season with a little salt or a drizzle of eel sauce. Serve.
Nutrition
- Serving Size: 1 serving
- Calories: 172
- Sugar: 0g
- Sodium: 307mg
- Fat: 17.8g
- Saturated Fat: 2.6g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 3.8g
- Fiber: 1.7g
- Protein: 1.5g
- Cholesterol: 0mg
