All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Rangiri diagonal cut

Rangiri is to cut or dice vegetables diagonally, which creates a large surface for faster cooking and better absorption of flavor without compromising chunky texture.


With stick form vegetables such as carrots and gobo burdock roots, hold a knife at a slanted angle, roll a vegetable 90 degrees toward you, and cut. Roll the vegetable again, and cut again.

(A small bowl of water is for soaking gobo after cutting to get rid of harsh taste and prevent discoloration.)



With thicker form vegetables such as daikon radish, first cut lengthwise into four or six to obtain stick-like form.

Then cut each stick in the same way as above.

When each stick form piece is short, tilting the knife in the opposite direction (still slanted) makes it easy to get diagonal cuts.

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