- 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)
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- Slice the peeled daikon into 3 cm thick slices, then 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!
