Steps

1. Rough chopping is a common technique used for vegetables like eggplant, cucumber, burdock root, lotus root, carrots, and daikon radish.
   🕒 00:06
2. For vegetables that are not too thick, such as eggplant, cucumber, and burdock root, rough chop them as they are.
   🕒 00:14
3. When rough chopping thick vegetables like daikon radish, which can be difficult to cut into uniform sizes, halve them lengthwise first before rough chopping.
   🕒 00:21
4. When rough chopping round vegetables like eggplant and cucumber, lightly hold them with your left hand on the cutting board to stabilize.
   🕒 00:33
5. Cut diagonally from one end, then rotate the cut surface upwards.
   🕒 00:37
6. Again, cut diagonally in the same manner, rotate towards you, and then rotate with the cut surface facing up.
   🕒 00:53
7. Continue cutting, repeating the process to achieve pieces of the same size as much as possible.
   🕒 01:05
8. This completes the rough chop for eggplant.
   🕒 01:28
9. Daikon radish, lotus root, and carrots are also rough chopped in the same way.
   🕒 01:33
10. Especially for carrots, the thickness varies between the tip and the leafy end. It's best to halve the thicker parts lengthwise before rough chopping.
    🕒 01:36
11. Rough chop the tip of the carrot as is.
    🕒 01:59
12. Cut diagonally, rotate towards you, and cut diagonally again.
    🕒 02:08
13. When the carrot becomes thick, the rough chop size will change, so cut it in half lengthwise.
    🕒 02:21
14. After halving, rotate and cut as before, or cut diagonally from the cut surface side to achieve a similar size.
    🕒 02:40
15. Observe the shape of the vegetables and continue cutting to achieve similar sizes. The rotation method is also recommended. (This is the key!)
    🕒 02:56
16. This completes the rough chop for carrots.
    🕒 03:19