Cucumbers - half-circle slices
![](/en/cookbook/basic/vegetables/img/cucumber_im07.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im08.jpg)
![](/en/cookbook/basic/vegetables/img/cucumber_im09.jpg)
Cut the cucumber in half vertically, and slice cut-side down at consistent widths from end to end.
Daikon radish - half-circle slices
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im03.jpg)
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im04.jpg)
![](/en/cookbook/basic/vegetables/img/japanesewhiteraddish_im05.jpg)
Peel the daikon radish, cut vertically in half, then cut each half into 4 to 5 cm (1.5 to 2 in.) width slices from end to end.
Tomatoes - half-circle slices
![](/en/cookbook/basic/vegetables/img/tomato_im07.jpg)
![](/en/cookbook/basic/vegetables/img/tomato_im08.jpg)
![](/en/cookbook/basic/vegetables/img/tomato_im09.jpg)
Cut the tomato in half vertically. Then remove the stem, and slice cut-side down at consistent widths from end to end.
Eggplants - half-circle slices
![](/en/cookbook/basic/vegetables/img/eggplant_im13.jpg)
![](/en/cookbook/basic/vegetables/img/eggplant_im14.jpg)
![](/en/cookbook/basic/vegetables/img/eggplant_im15.jpg)
Remove the stem from the eggplant. Then cut in half vertically, and slice cut-side down at consistent widths from end to end.
Carrots - half-circle slices
![](/en/cookbook/basic/vegetables/img/carrot_im03.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im04.jpg)
![](/en/cookbook/basic/vegetables/img/carrot_im05.jpg)
Peel the skin of the carrot. Then remove the stem, cut in half vertically, and slice cut-side down at consistent widths from end to end.
Lotus root - half-circle slices
![](/en/cookbook/basic/vegetables/img/lotusroot_im04.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im05.jpg)
![](/en/cookbook/basic/vegetables/img/lotusroot_im06.jpg)
Remove the skin of the lotus root. Then place it in water, cut in half vertically, and slice cut-side down at consistent widths from end to end.
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20 minutes
188kcal
1.2g