
Rangiri (乱切り) is when you rotate and cut the vegetable.
From the end of long rounded vegetables such as carrot, cucumber, gobo, cut diagonally while rotating the vegetable a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes but also gives bigger surface space to absorb seasonings faster.
You can see this technique in this video.
Watch Japanese Cutting Techniques 野菜の切り方
The Japanese have specific names for Japanese Cutting Techniques. Cutting the vegetables a certain way accentuate their look, flavor, and texture.
Hi! I’ve been trying to get this cut right but I don’t seem to get it. Is there a video of how to do it properly?
Thanks!!
Hi Sol,
Yes! We do!
Start at 0:37.
https://www.youtube.com/watch?v=J3cH5R75JDk
We hope this helps!🤗
[…] the eggplants into bite-size pieces. I use "Rangiri" cutting technique to increase the surface so it cooks evenly and adds more flavor. Soak the eggplants in […]
[…] Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (in Japanese we call this cutting technique “rangiri”). […]
[…] and cut the carrot using Rangiri Japanese cutting technique. [Optional] If you like the flower shape carrot, then first cut the […]
[…] the carrot into small pieces. I recommend using “rangiri” – a Japanese cutting method to increase the surface. It’ll help cooking evenly and faster, […]
[…] Cắt bạch tuộc thành miếng ½ inch (1,5 cm) cắn (cắt thành miếng nhỏ hơn cho trẻ nhỏ để chúng có thể nhai dễ dàng). Tôi sử dụng kỹ thuật cắt “rangiri” . […]
[…] the carrot and cut into smaller chunks. I use Rangiri Japanese cutting […]