How To Cut Daikon Radish (6 Ways)

Learn six different ways to cut daikon and enjoy this versatile Japanese vegetable!

This article will guide you through different cuts, from thin strips for salads to thick rounds perfect for braising – now you can easily cut daikon for your favorite dish.

Let's get cooking!

Jump to:

• 6 ways to cut daikon radish
• 🔪Instructions
• 1. Thick Rounds
• 2. Half Moons
• 3. Thin Quarter Rounds
• 4. Sticks
• 5. Thin Rectangles
• 6. Shred
• Helpful tips
• Japanese Daikon Recipes
• Thanks for stopping by
• 📖 Recipe
• How to Cut a Daikon Radish
• 💬 Comments

6 ways to cut daikon radish

Before you start cooking daikon radish for lunch or dinner tonight, we should make sure how to cut this root vegetable.

There are many ways of slicing it up—it can get confusing! But don't worry; I will show you six basic cuts that work well for different cooking methods.

🔪Instructions

Here's how to cut daikon radish into 6 different shapes. I also suggest a cooking method that fits the shape. I hope it helps!

1. Thick rounds
2. Half moons
3. Thin quarter rounds
4. Sticks
5. Thin rectangles
6. Shred

1. Thick Rounds

1. Cut into circles (about 1cm/half inches)
2. Peel the skin

Cooking method: simmer and braise.

2. Half Moons

1. Cut into circles (about 1cm/half inches)
2. Peel the skin
3. Cut in half

Cooking method: simmer and braise.

3. Thin Quarter Rounds

1. Cut into half moons
2. Place flat surface down and slice
3. Cut in half

Cooking method: Stir fry, pickles, and soup

4. Sticks

1. Peel the skin
2. Cut lengthwise (about 1cm/half inches)
3. Cut crosswise

Cooking method: salad, vegetable sticks, deep fry

5. Thin Rectangles

1. Peel the skin
2. Cut lengthwise (about 2mm/1/16 inch)
3. Cut crosswise

Cooking method: salad, soup, and stir fry

6. Shred

1. Peel the skin
2. Slice thinly lengthwise
3. Slice thinly crosswise

Cooking method: salad and soup

Helpful tips

How to store daikon radish

If you don't know how to store it, here's what I do.

It's thick and long and takes up so much space in the fridge, so I usually cut into thirds and wrap them up in plastic and keep them in the fridge.

If your daikon comes with leaves, cut them off immediately because they will absorb all the nutrients around its roots.

Peel the skin

Daikon skin is edible, but I like to peel it most of the time. The skin is tough and contains a firm fiber that runs through it, so when you make simmering and braising dishes, peel the skin thicker so the flavor can go in more easily.

By the way, you can make a stir-fry dish with leftover skin. Check the recipe below!

Japanese Daikon Recipes

Now you know how to cut daikon radish, explore many ways to cook it. Check out this collection of easy-to-follow Japanese daikon recipes!

Thanks for stopping by

Thank you for taking the time to read my blog♡ If you've tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

Daikon Radish Recipes You Might Like

• Daikon Salad
• Daikon Nimono With Atsuage (Simmered dish)
• Daikon Miso Soup
• Daikon Skin Stir Fry with Shio kombu
• Pickled Daikon
• Daikon Oroshi

📖 Recipe