Rangiri: Random Cut Cutting Technique
Servings: 1
Learn the rangiri "random cut" cutting technique with my easy tutorial. This Japanese method of irregular rolling cuts makes same-size chunks of root veggies, eggplant, and cucumbers for the perfect taste and texture in your Japanese dishes.
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Materials
- 1 Japanese or Persian cucumber (or other cylindrical veggie such as carrot, daikon, eggplant, burdock root (gobo), or lotus root)
Instructions
- Make a diagonal cut. Hold the vegetable on the cutting board, and cut the piece diagonally to the desired size with a sharp knife.
- Rotate a quarter turn. Roll the ingredient 90 degrees, then cut again at the same angle. Keep the pieces roughly the same size.
- Repeat. Cut → roll → cut → roll until you reach the end of the vegetable.
