So today as I was practicing my katsuramuki I decided to show everybody what to do with it when you finish. The most common way to use the paper thin vegetables is to cut it one more time with a technique called sengiri which means thousand cuts. This is similar to julienne in french cooking, except it is generally cut thinner (there are of course reasons to cut it more thick).
With the finished product you can do many different things, if you cut the daikon thickly you can dry it out and make a stir fry which is called sengiri-daikon (Japanese naming is interesting), for the more thinly cut daikon you can use it as daikon ootsuma which is used as a garnish or also as a "stand" for dishes like sashimi.
Today with the finished product, I made a salad (I think I might have talked about it in my video) and will show you how tomorrow!
I hope this video more enjoyable to watch than my previous ones! I just found some new video editing software which was free!!! For home use anyway. If anyone needs video editing software you can find it here at nchsoftware.