How to Thinly Slice Daikon
To achieve paper-thin slices of daikon, use a sharp mandoline or a heavy-duty vegetable peeler for consistency, or a razor-sharp chef's knife for manual control. The goal is translucent rounds that hold their shape; slice them cold to ensure the structure stays firm and crisp under the blade.
Firmness is your ally.
Always keep the daikon refrigerated until the exact moment you are ready to cut, as the temperature keeps the cell walls rigid and easier to slice without tearing.
- mandoline or Japanese slicer
- large chef's knife
- cutting board
What goes in.
- 1medium daikon radish, washed and peeled
- as neededcold water for soaking
Maintaining parallel planes
When using a knife, keep your knuckles tucked and use your entire forearm to guide the blade. For mandolines, always use the guard to prevent contact between your fingers and the blade.
The method.
Square off the daikon
Cut the daikon into segments about 4 inches long. If the daikon is too wide for your slicer, slice it in half lengthwise to create a flat base.
Set the blade
If using a mandoline, adjust the dial to the lowest possible setting. If using a knife, focus on keeping your blade parallel to the board, using the 'draw' motion rather than pushing straight down.
Slice with rhythm
Apply steady, downward pressure. Don't force the radish through the blade; let the sharpness of the tool do the work to prevent uneven edges.
The ice bath
Drop the slices immediately into a bowl of ice-cold water. This removes the sharp, raw bite and makes the slices curl slightly.
When it doesn't go to plan.
Discard the first and last ends if they are too fibrous or uneven.
If the daikon slices begin to turn brown, they have oxidized; keep them submerged in water until serving.
For decorative shapes, cut the daikon into a block first, then use a vegetable cutter to punch out flowers or stars before slicing.
The ones that keep coming up.
Why does my daikon taste bitter?
The flavor is concentrated near the greens. If the radish tastes harsh, trim more of the top section off before you begin slicing.
Can I slice it in advance?
You can prep it up to two hours early if you submerge it in water and store it in the refrigerator. Any longer and the texture will soften too much.
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