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Welcome back to another video, I'm Chef Devaux and today I am going to teach you how to make
a beautiful piece of garnish out of this Daikon and you can place inside a sushi platter of
any food dish and it will look so much more professional.
Okay, let's get started, let's go. How To Make A Daikon Flower
Alright so to start off what I have here is a Daikon, and what you want to do is just
cut a block about 10cm to 15cm wide, preferably on the widest part of your Daikon -- just
like this one. And then you press in with the knife and what you do is you move the
knife up and down slightly so by just putting no pressure you have to have a very sharp
knife and you just slowly rotate your Daikon piece and feed it into the knife blade.
Okay and once you reach the end of the skin you just cut it off. Okay this you throw away
and now you begin cutting your Daikon. Again, you put your knife into the Daikon flat to
the surface of the Daikon and you start feeding it in again, you want to cut about 1mm thickness,
no more no less and you want to have a continuous sheet without any breakages. Just keep rotating
and keep feeding and patience is a virtue here and make sure you do not cut yourself.
It is very important to have an extremely sharp knife because if you have a blunt knife
you'll be forcing the Daikon much more than you need to and you'll end up cutting yourself.
Alright so once you've cut your Daikon sheet what you do is you fold it over on itself
and then you start cutting at a 45° angle going through half the sheet. They should
be about 3mm to half a centimeter thick, all the way across the sheet. Once you've finished
cutting you start rolling on one end and you go all the way around tightly rolled until
you reach the end, and violà, that is your Daikon flower arrangement done.
So now you know how to make this little beauty, and now you can add it to your food and just
elevate your presentation that much more, and just make it look much more professional.
Now to make this you obviously need a Daikon and you need an extremely sharp knife, like
this one for example. Now I took my Miyabi knife and I sharpened it beyond the point
of factory sharpened. I actually went and sharpened it with a wet stone to the point
where it just cuts through the Daikon like if it was liquid, and to prove this I'm going
to take this knife and support it very lightly in the palm of my hand and then drop it through
a piece of paper. Now it doesn't require me to force it down, it just slices through,
I'm not even holding the top of the knife, it's just the weight of the knife itself.
Now to get it to this point you need to use a technique called water stone sharpening,
and you can check out my video how to do that, I've shown it before and the link just appeared
on the top left corner of your screen. Okay, so I hope you all enjoyed this video
and if you want to see more like this one then subscribe to my channel by clicking on
the bottom left this time. Also you can check out all my videos, I have made many in the
past, you can check them out by clicking on the right, right now.
Thank you for watching, I'm Chef Devaux, see you guys next week.
END