How to Julienne Cut Radishes
The term "julienne cut" originates from French cuisine. It is also a popular cutting technique in Japanese and Korean cooking; the radishes are used to create striking visual presentations. The technique takes its name from its inventor, chef Jean Julien. Julienned radishes cook evenly, which make them well-suited for frying.
Things You'll Need
- Chef’s knife or cleaver
- Cutting board
Instructions
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Cut the radish in half with the knife.
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Place the flat surface of the radish face down. Slice the radish lengthwise so that you have half-moon-shaped panels. The slices should be 2 to 3 mm thick.
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Cut each slice of radish into matchsticks. Keep the tip of the blade touching the cutting board so that the bottom part of the blade is used for slicing.
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