Daikon radish - quarter slices
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im06.jpg)
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im07.jpg)
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im08.jpg)
Peel the daikon radish, cut into half vertically and then while holding both halves together with your hand, slice at consistent widths from end to end.
Carrots - quarter slices
![](/en/cookbook/basic/vegetables/img/carrot_im06.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im07.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im08.jpg)
Remove the skin of the carrot with a peeler and remove the stem. Then cut in half and in the shape of a cross into 4 parts, and slice cut-side down at consistent widths from end to end. It is most efficient to cut each piece vertically in half.
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15 minutes
83kcal
0.4g