Roasted Squid with Daikon
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted squid and daikon recipe has become one of my go to weeknight dinners because it comes together in under an hour and impresses every time. The squid gets beautifully caramelized in the oven while the daikon softens into tender, slightly sweet pieces that soak up all those savory Asian inspired flavors. I love using daikon because it's incredibly affordable and packed with vitamin C and fiber, keeping me satisfied without weighing me down. The whole dish relies on simple pantry staples like soy sauce, ginger, and garlic, so there's nothing fancy or hard to find. Toasted sesame seeds and scallions finish it all off with a nutty crunch that makes this feel restaurant quality when you're actually just cooking at home.
Ella x
Ingredients
- ¾ kgsquid(cleaned, bodies cut into 2-inch rings, tentacles halved)
- ½ kgdaikon radish(peeled and cut into 1-inch batons)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 1½ tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 4 tablespoonsolive oil
- 1 tablespoonsesame oil
- 1 tablespoonhoney
- 2 tablespoonssesame seeds(toasted)
- 3scallions(sliced thin, white and green parts separated)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the squid dry with paper towels and season generously with sea salt and black pepper on all sides.
Tip: Drying the squid helps it roast instead of steam, ensuring a tender texture.
- 2
Whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, and sesame oil in a small bowl to create the glaze.
Tip: Make the glaze ahead if desired; it can be prepared up to 2 hours in advance.
- 3
Toss the daikon batons with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer. Roast for 10 minutes until they begin to soften and develop light caramelization.
- 4
While the daikon roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the squid rings and tentacles for 1-2 minutes per side until lightly golden, then transfer to a plate.
Tip: Don't overcrowd the pan; this prevents steaming and ensures proper browning.
- 5
Remove the daikon from the oven and push it to the sides of the baking sheet. Arrange the seared squid in the center and drizzle the glaze over everything.
Tip: The daikon will have released some liquid; the glaze will combine with this for a light sauce.
- 6
Return the baking sheet to the oven and roast for 8-10 minutes until the squid is just cooked through and the daikon is completely tender.
Tip: Avoid overcooking the squid, as it can become rubbery if baked too long past the searing stage.
- 7
Remove from the oven and sprinkle the toasted sesame seeds and sliced scallion whites over the top. Drizzle with any pan juices and garnish with the green parts of the scallions.
Tip: Add the green scallions just before serving to preserve their fresh, mild onion flavor.
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