Prepare the Daikon

  • Daikon radish, large, peeled 3.0 each
  • Dashi 3.0 L
  • Ginger root, peeled, sliced 55.0 g
  • Sake 940.0 ml
  • Mirin wine 940.0 ml
  • Salt, Kosher 5.0 ml

Prepare the Grilling Sauce

Prepare the Smoked Daikon Skewers

  • Sesame seeds, toasted 20.0 ml
  1. Prepare the Daikon

    • Cut daikon radish into 3,75 cm square pieces. In a large sized saucepot add the daikon and cover with water. The water should roughly be 5 cm 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.

  2. 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.

  3. Prepare the Smoked Daikon Skewers

    • Preheat a smoker to 190 C.
    • 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.