In the past I’ve referred to Maki’s tutorial on how to make a Japanese switchback cut. It’s really easy to do and looks great!
I also mentioned that my technique (originating from the book The Decorative Art of Japanese Food Carving) is a bit different: it does not leave any leftovers. As promised: here’s my own ‘instructible’! I’ll be thorough, so bear with me ;)
First: the chigai-giri, or ‘opposing cut’, as it is also called, can be best performed on fruits or vegetables with a skin that clearly contrasts the inside. I do use it on gherkins, but it’s much fancier on bananas and cucumber!
Are you ready? Here we go!
So, you’ll need a straight piece of your fruit or vegetable and a sharp knife. Preferably one with a blade that cuts on both sides, but I do not own any.
You’re going to cut your knife through the center of the cucumber, about 1 cm from the end. Note that the sharp side of my knife is on the right.
Cut right-angled, all the way through the center of the veggie, staying 1 cm from the side. In the picture it looks as if my cut went awry but it didn’t! And it wouldn’t really matter that much either ;)
Now, pull the knife out again and turn so that the sharp side is on the left. If you’ve got a double-sided blade you can skip this step.
Put the knife back in at the point where you just pulled it out and slice it all the way to the left — but stop at about 1 cm from the side again.
Pull out your knife and put it crosswise on the cucumber. Have the point of your knife approx. where your cut ends at 1 cm from the side and hold it askew to make a line ending about 1 cm from the other side.
Now cut carefully to the middle of the cucumber: just to the slice you made in the first steps. Do NOT cut all the way through!
Turn the vegetable upside down. Of course I usually pull out my knife first but I wanted to show you that I really only sliced halfway through.
Now do exactly the same as in step 3. So point your knife in the same direction as you did before and cut to the core of your cuke.
TADAAH! You can easily pull both parts aside.
I know I used a lot of pictures to show you how to make an opposing cut, but it really is easy peasy! Just try it!
I’d like to point out that my cuke is organic. I was told once by a nutritionist that cucumber is a vegetable collecting so much pesticides directly under its skin, it’s not healthy to eat without peeling it first. Mind you, that was a long long time ago ;)
Why don’t you join Beth Fish’s weekend cooking with a food-related post?
9 reacties
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vrijdag 30 april 2010 bij 22:14
sheri
I love your pictorial, so informative! I have yet to try this cut; thank you for sharing your way!
vrijdag 30 april 2010 bij 22:35
Pimp je eten met chigai-giri « Kookgrrls' Blog
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zaterdag 1 mei 2010 bij 02:57
Lia Chen
Thanks for sharing the tips! Great one with step-by-step pictures :)
zaterdag 1 mei 2010 bij 13:41
Beth F
That is so cool and looks easy. I’m out of cukes at the moment, but I’m going to try this tomorrow. What fun!
zaterdag 1 mei 2010 bij 15:04
DanaB
Such a good job teaching you did there!
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zaterdag 1 mei 2010 bij 16:36
JoAnn
I’ll have fun practicing with this! Thanks for the demonstration.
zaterdag 1 mei 2010 bij 18:54
Margot
That looks so neat! I want to give it a try. I like all the helpful pictures but I’m curious about who was hanging over your shoulders to take those pictures?
zaterdag 1 mei 2010 bij 19:35
gnoegnoe
LOL that’ll be Mr Gnoe :) Helpful as always.
vrijdag 7 mei 2010 bij 18:43
gamene
great how-to, gnoe! your pictures and instructions are very clear. what a lovely cut — i love doing it on very small squash or even carrots for bento :-)