You won’t miss the meat with this Grilled BBQ Daikon recipe from Maddie & Kiki’s BBQ Barn [1]! Daikon radish soaks up the flavor of whatever it’s cooked in, making it a great option for a vegetarian main. The daikon is first braised in a flavorful broth, then brushed with BBQ sauce and grilled to create the classic charred and caramelized exterior of meat on the barbie.
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 cilantro, 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 daikon 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. Cook 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 flavors 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 the skewers are cooking. Garnish the skewers with thinly sliced red onion and chopped cilantro and serve.