How to prepare vegetables

Daikon radish

Daikon radish - rounds
Daikon radish - half-circle slices
Daikon radish - quarter slices
Daikon radish - matchstick juliennes
Daikon radish - julienned
Daikon radish - thickly peeling the skin
Daikon radish - chateau cut
Daikon radish - making a cross cut

Daikon radish - rounds

Peel the daikon radish, then cut into 4 to 5 cm (1.5 to 2 in.) width slices.

Daikon radish - half-circle slices

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.

Daikon radish - quarter slices

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.

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).

Daikon radish - julienned

Peel the daikon radish and cut into 4 to 5 cm (1.5 to 2 in.) long pieces. Slice into 1 to 2 mm (0.1 in.) thick planks, stack by sliding these gradually, and then slice up into thin sticks from end to end.

Daikon radish - thickly peeling the skin

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended. The peeled skin can be used for "kinpira", a Japanese sauteed and simmered dish flavored with soy sauce, mirin and sugar.

Daikon radish - chateau cut

For simmered dishes such as broiled daikon or oden (a Japanese dish containing all kinds of ingredients cooked in broth and seasoned with soy sauce), the corners should be chamfered to prevent them from splitting. The aim is to take a knife and trim off the straight edges.

Daikon radish - making a cross cut

Make a cross-cut into the back side of a round-cut daikon with a knife for faster cooking and better absorption of flavors. The cut depth should be about 1/3 to 1/2 of the round-cut thickness.