Hoisin Grilled Daikon Skewers

1 large Daikon radish, peeled
1/2 cup hoisin sauce
1/4 sweet chilli sauce
Juice of 1 lemon
1 tbs ginger, cut into slices
2 garlic cloves
¼ teaspoon salt
Handful of fresh chopped coriander, to garnish
1 tbs toasted sesame seeds, to garnish (optional)


Slice the peeled radish into 3 cm thick, the cut each slice into quarters. In a large-sized saucepan, add the Daikon and cover with water. The water should be roughly 3 cm over the radish. Add sliced ginger, salt and 2 garlic cloves to the water. Bring the pot to a boil then lower to a simmer for about 5 minutes, until the Daikon is almost fork tender but is still tight in the middle. Remove from the heat, strain and set the radish aside. Discard ginger and garlic.

In a bowl, add Daikon, hoisin sauce, sweet chilli sauce and lemon juice and toss thoroughly. Leave to marinade for 20 mins (or longer if desired)

Turn your gill on! Skewer each piece of Daikon and place on your grill on a medium to low heat. Grill for about 10 minutes, turning the skewers often and keeping an eye to not burn the hoisin sauce. We are looking for caramelization effect. TIP: Get a little cooking brush and everytime you turn the skewers give it a brush with the sauce you got left in your bowl.

Place on a plate and top up with chopped coriander for freshness and sesame seeds for crunchy and beautiness.

Enjoy this veggie grilled goodness!

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