How To Cut Daikon Radish in 6 Ways
Learn How to Cut Daikon in six different ways with our quick guide, and enjoy this versatile Japanese vegetable in a variety of dishes!
Looking for simple daikon dishes? Try my Pickled Daikon, Fried Daikon, and Daikon Miso Soup!
Before you start cooking daikon radish for lunch or dinner tonight, we should make sure how to cut this root vegetable. This article will guide you through different cuts, from thin strips for salads to thick rounds perfect for braising. Let’s get cooking!
6 Ways to Cut Daikon Radish
Here’s how to cut daikon radish into 6 different shapes. I also suggest a cooking method and recipes that fit the shape. I hope it helps!
1. Thick Rounds
2. Half Moons
3. Thin Quarter Rounds
4. Sticks
5. Thin Rectangles
6. Shred
Storage
Daikon is thick and long and takes up so much space in the fridge. To maximize storage efficiency, I recommend cutting the daikon into thirds, wrapping each portion tightly in plastic wrap, and then storing them in the fridge. Also, if your daikon comes with leaves, cut them off. This will help prolong the quality and shelf life of the daikon radish.
You can also freeze daikon for up to a month. Place the cut daikon in a freezer bag and store it in the freezer. While freezing may affect its crunchiness and is not recommended for salad, it’s perfect for soups and stir-fries.
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More Daikon Radish Recipes You Will Love
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How to Cut a Daikon Radish in 6 Ways
Print Pin SaveEquipment
- Sharp knife
- Cutting board
Ingredients
- 1 Daikon Radish, Cut the whole daikon into three
Instructions
- Thick Rounds: Cut into circles (about 1cm/half inches) and peel the skin.
- Half Moons: Cut into circles (about 1cm/half inches), peel the skin, and cut in half.
- Thin Quarter-Rounds: Cut into half moons, place flat surface down and slice, and cut in half.
- Sticks: Peel the skin, cut lengthwise (about 1cm/half inches), and cut crosswise.
- Thin Rectangles: Peel the skin, cut lengthwise (about 2mm/1/16 inch), and cut crosswise.
- Shred: Peel the skin, slice thinly lengthwise, and slice thinly crosswise.
Video
Notes
- The skin of daikon is edible, but it’s tough. If you enjoy the firm texture, you can leave the skin on. Otherwise, it’s recommended to peel it before cooking.
- The daikon’s skin contains a sturdy fiber running through it. For simmering and braising dishes, peel the skin a bit thicker so the flavors can soak in better.
- After cutting, soak the daikon in cold water for around 5 minutes to make it crispier. This not only improves the texture but also reduces any spiciness or bitterness.
