Making Incredibly REALISTIC BACON from a Daikon RADISH

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: parmesan cheese

Brewer's yeast is a good source of B vitamins.

liquid smoke

💰Cheaper: smoked paprika

Smoked paprika can provide a similar smoky flavor.

Clean the daikon radish and remove the outer skin using a peeler.

Cut the daikon into strips resembling bacon, ensuring they are thick enough.

Lay the daikon strips on a paper towel and sprinkle with kosher salt to draw out moisture.

Cover with another layer of paper towels and let sit for about 105 minutes.

Prepare the bacon seasoning by combining soy sauce, liquid smoke, maple syrup, garlic powder, smoked paprika, MSG, and olive oil in a bowl and whisk until combined.

Wipe down the daikon strips to remove excess salt.

Place the daikon strips in the bacon seasoning and coat them well, letting them marinate for about 15 minutes, stirring halfway through.

Heat a skillet over medium heat and add a small amount of olive oil.

Fry the marinated daikon strips a few at a time until they sizzle and curl up, flipping them occasionally for even cooking.

Once crispy, remove the daikon bacon from the skillet and place on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens