How To Cut Daikon Radish in 6 Ways

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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!

how 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. This article will guide you through different cuts, from thin strips for salads to thick rounds perfect for braising. Let’s get cooking!

Daikon: Japanese Radish

Daikon, often called white radish, is a winter radish variety known for its elongated shape and crisp texture. It is a very common vegetable in Japanese and Asian cooking. Learn more in this quick guide, “How to Cook Japanese Daikon Radish.”

6 Ways to Cut Daikon Radish

how to cut daikon radish 6 ways.

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

how to cut daikon radish - thick rounds.
how to cut daikon radish - thick rounds.
  • Instructions: Cut into circles (about 1cm/half inches) and peel.
  • Cooking Method: Simmer and braise.
  • Recipes: Vegetarian Oden

2. Half Moons

how to cut daikon radish - half moons.
how to cut daikon radish - half moons.
  • Instructions: Cut into circles (about 1cm/half inches), peel, and cut in half.
  • Cooking Method: Simmer and braise.
  • Recipes: Simmered Daikon, Nimono Recipe

3. Thin Quarter Rounds

how to cut daikon radish - Thin Quarter Rounds.
how to cut daikon radish - Thin Quarter Rounds.

4. Sticks

how to cut daikon radish - Sticks.
how to cut daikon radish - Sticks.
  • Instructions: Pee, cut lengthwise thinly (about 2mm/1/16 inch), and cut crosswise.
  • Cooking Method: Salad, pickles, and deep fry.
  • Recipes: Vegetable Sticks with Miso Mayo Dipping Sauce, Fried Daikon.

5. Thin Rectangles

how to cut daikon radish - Thin Rectangles.
how to cut daikon radish - Thin Rectangles.
  • Instructions: Peel the skin, cut lengthwise thinly (about 2mm/1/16 inch), and cut crosswise.
  • Cooking Method: Soup and stir fry.
  • Recipes: Daikon Stir Fry

6. Shred

how to cut daikon radish - Shred.
how to cut daikon radish - Shred.
  • Instructions: Peel, slice thinly lengthwise, and slice thinly crosswise.
  • Cooking Method: Salad and soup
  • Recipes: Daikon Salad, Daikon Miso Soup

Storage

Cut daikon into thirds.

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.

Recipe Tips

  • 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.

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describe how to cut daikon.

More Daikon Radish Recipes You Will Love

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Cutting daikon.

How to Cut a Daikon Radish in 6 Ways

5 from 2 votes
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Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Servings: 4 servings
Author: Juri Austin
Learn How to Cut Daikon in six different ways with our quick guide, and enjoy this versatile Japanese vegetable in a variety of dishes!

Equipment

  • 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.
Course: How to
Cuisine: Japanese
Keyword: how to cut daikon
Did You Make this recipe?Please Leave a star rating!

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