Cucumbers - rounds
![](/en/cookbook/basic/vegetables/img/cucumber_im05.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im06.jpg)
Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.
Daikon radish - rounds
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im01.jpg)
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im02.jpg)
Peel the daikon radish, then cut into 4 to 5 cm (1.5 to 2 in.) width slices.
Tomatoes - rounds
![](/en/cookbook/basic/vegetables/img/tomato_im04.jpg)
![](/en/cookbook/basic/vegetables/img/tomato_im05.jpg)
![](/en/cookbook/basic/vegetables/img/tomato_im06.jpg)
Use the tip of the knife to remove the tomato stem, and slice at consistent widths from end to end.
Eggplants - rounds
![](/en/cookbook/basic/vegetables/img/eggplant_im11.jpg)
![](/en/cookbook/basic/vegetables/img/eggplant_im12.jpg)
Remove the stem of the eggplant, and slice at consistent widths from end to end.
Carrots - rounds
![](/en/cookbook/basic/vegetables/img/carrot_im01.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im02.jpg)
Peel the skin of the carrot, remove the stem, and slice at consistent widths from end to end.
Lotus root - rounds
![](/en/cookbook/basic/vegetables/img/lotusroot_im02.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im03.jpg)
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
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20 minutes
146kcal
0.6g