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.
Equipment
Ingredients
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.