How to Julienne Cut Radishes

Cut radishes into matchsticks by halving them first.

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

1. Cut the radish in half with the knife.

2. 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.

3. 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.

Tips & Warnings

• This cutting technique can also be used on potatoes and onions.

• Ensure that your cutting board and knife are clean. Cracks or scratches in a cutting board can mean bacteria or dirt have seeped in and the board will need to be replaced.

• Always be careful when handling sharp knives. If you're nervous, slice the radishes slowly to avoid accidents.

References

• Cooks Illustrated: How to Cut Vegetables; 1994