Grilled Daikon and Eggs with Chili-Soy Glaze
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners that feels fancy but comes together in under an hour. Grilled daikon is absolutely delicious when charred properly, and the vegetable is packed with vitamin C and fiber to keep you feeling great. The chili soy glaze brings everything together with bold, savory heat, while the runny egg yolk becomes your perfect sauce. What I love most is how simple and affordable this meal is to make, yet it tastes like something you'd get at a upscale restaurant. The whole thing comes together in just thirty minutes of actual cooking time, making it perfect for busy nights when you still want something special.
Ella x
Ingredients
- 600 gdaikon(peeled and sliced into 1cm rounds)
- 4 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tspchili flakes
- 1 tbspsesame oil
- 4eggs
- 4 stalksscallions(thinly sliced)
- 2 tbspsesame seeds
- 2 tbspolive oil
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, rice vinegar, chili flakes, and sesame oil to create the glaze.
Tip: Let it rest while preparing the rest of the dish.
- 2
Preheat a grill or grill pan over medium-high heat.
- 3
Brush the daikon rounds with olive oil and season with salt and pepper.
- 4
Grill the daikon for 5 minutes on each side, or until tender.
- 5
Meanwhile, bring a saucepan of water to a simmer. Gently poach the eggs for 4-5 minutes.
Tip: For over-easy eggs, cook for an additional 1-2 minutes on each side.
- 6
Assemble the dish by arranging the grilled daikon on plates, topping with poached eggs.
- 7
Drizzle the chili-soy glaze over the dish and garnish with scallions and sesame seeds.
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