Daikon Radish Strips

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 200 g (7 oz) piece daikon radish


Peel the daikon and then place on a Japanese slicer and spin into a continuous strip of thinly sliced daikon (or slice thinly using a mandolin). Roll into a cylinder shape and, using a sharp knife, cut very thin strands of the daikon. Place the daikon strips into a container of iced water and refrigerate for 3–4 hours until required.