Rangiri

Literally “disordered cut,” this technique is usually applied to cylindrically shaped vegetables, such as carrot, gobo (burdock), lotus root, and other vegetables such as eggplant and cucumber. The cut vegetables are used in simmered dishes.

To make a rangiri cut, hold the knife diagonally to the vegetable, and, keeping the angle fixed, rotate the vegetable a quarter turn before making each cut. In this way, each piece will have a large surface area, which facilitates quicker, even cooking.