Knife Work

Roll Cut (Rangiri)

Cut on an angle, roll a quarter turn, and cut again. The pieces match in size but have many faces.

Roll Cut (Rangiri)
Difficulty: 1
Heat: none
🔪 Knife Work

Key Points

Keep the same angle every time. Roll a quarter turn, not more. Aim for 3 cm pieces.

Common Failures

Uneven turns give big and tiny pieces. The tiny ones turn mushy before the big ones cook.

Do this

Hold the knife at about 45 degrees. Cut once, then roll the root a quarter turn toward you. Cut again at the same angle.

Why it works

Each piece gets two or three cut faces. More cut surface lets the broth in faster. Same-size pieces finish cooking together.

When to skip it

Skip it for quick stir-fries. Thin, flat slices cook faster there.

Recipes to try

Chikuzenni (Simmered Chicken and Root Vegetables)
recipe

Chikuzenni (Simmered Chicken and Root Vegetables)

Japanese Uses this technique

The ideas behind it

Cut Geometry and Texture
fundamental

Cut Geometry and Texture

Knife Skills The idea behind this dish
Why Burdock and Lotus Root Turn Brown
fundamental

Why Burdock and Lotus Root Turn Brown

Knife Skills The idea behind this dish

Ingredients to know

Burdock Root
ingredient

Burdock Root

Asian Supermarket Used in this recipe
Lotus Root (Renkon)
ingredient

Lotus Root (Renkon)

Asian Supermarket Used in this recipe
Konjac
ingredient

Konjac

Asian Supermarket Used in this recipe
Dried Shiitake Mushrooms
ingredient

Dried Shiitake Mushrooms

Asian Supermarket Used in this recipe
Instant Dashi (Granules and Packs)
ingredient

Instant Dashi (Granules and Packs)

Asian Supermarket Used in this recipe
Chicken Thigh (Boneless, Skinless)
ingredient

Chicken Thigh (Boneless, Skinless)

Local Supermarket Used in this recipe

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