How To Cut Daikon For Soup and Salad
Make the most of daikon radish! From thin slices for salads to thick rounds for soups, this guide covers six essential techniques for perfect prep.
Looking for more simple daikon recipes? Try these 16 easy Japanese daikon recipes!
6 Ways to Cut Daikon Radish
Here’s how to cut daikon radish into six different shapes! I’ll walk you through each one step by step, plus share the best cooking methods and recipes for each cut. Let’s get started!
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 Daikon For Soup and Salad
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.
