5 from 2 votes

Servings

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!

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

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

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

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.

Instructions: Cut into half-moons, slice, and cut in half.
Cooking Method: Stir fry, pickles, simmer, and soup.
Recipes: Daikon Takikomi Gohan, Daikon Soup with Egg

4. 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.

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

Instructions: Peel, slice thinly lengthwise, and slice thinly crosswise.
Cooking Method: Salad and soup
Recipes: Daikon Salad, Daikon Miso Soup

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.

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.

Grab Your Daikon eBook!

Dive deeper into daikon with this ultimate guide – everything you need to know about cooking with daikon and delicious recipes compiled in one convenient ebook!

Cooking with Daikon: Your Ultimate Guide

Discover the World of Japanese Daikon Radish in this comprehensive ebook!

Get the ebook

More Daikon Radish Recipes You Will Love

Leave a Rating!

I hope you enjoy this daikon guide! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

How To Cut Daikon For Soup and Salad

5 from 2 votes

Prep: 10

Cook: 0

Total: 10

Servings:

Author: Juri Austin

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.

Print Recipe Pin Recipe Add to Shopping List

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.

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.

Video

This nutritional information is estimated and provided for general reference only.

Course: How to

Cuisine: Japanese

Keyword: how to cut daikon

Did You Make This Recipe?

Please !

Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri