Ingredients:
Daikon:
- 1 large daikon radish, peeled (roughly 2 pounds)
- 2 quarts (2 L) vegetable stock
- 3 cups (710 ml) lager beer
- 2 tablespoons (30 ml) molasses
- 1 tablespoon (15 ml) soy sauce
- ¼ red onion, sliced thin
- ¼ bunch parsley, chopped
BBQ Sauce:
- 2 teaspoons (10 ml) vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper
- 3 tablespoons (45 ml) Mexican chili powder
- 1 cup (240 ml) canned tomatoes with juice
- 2 tablespoons (30 ml) tomato paste
- ¼ cup (60 ml) brown sugar
- ¼ cup (60 ml) malt vinegar
- 1 tablespoon (15 ml) hot mustard
Method:
Cut the peeled radish into 1-inch (2.5 cm) thick slices, then cut those slices into quarters.
Return the daikon to the saucepan and add the vegetable stock, beer, molasses, and soy sauce. Bring the ingredients to a boil, then lower to a simmer. Simmer for 15 minutes.
Remove the daikon from the liquid and set aside.
Make the BBQ Sauce:
Heat vegetable oil in a medium pan over medium-high heat. Add the onion and garlic, season with salt and pepper and sweat for 3-4 minutes, until translucent.
Add the chili powder and heat, stirring, until aromatic.
Add the tomatoes, tomato paste, vinegar, sugar, and mustard. Bring to a simmer, lower heat and cook for 15-20 minutes until the flavours marry.
Blend until smooth. Season with salt and plenty of pepper.
To finish:
Preheat grill to medium-high heat or set up a grill pan.
Skewer the radish pieces on metal or wooden skewers.
Brush the BBQ Sauce over the skewers. Grill the skewers while basting every couple of minutes with the sauce, roughly 3-5 minutes on each side or until caramelized and lightly charred.
Repeat basting as they’re cooking. Serve immediately with your favourite BBQ accompaniments.
Garnish the skewers with thinly sliced red onion and chopped parsley.
You might also like these recipes
