Go Back

Four Ways to Cut Onions

Prep Time5 minutes
Total Time5 minutes
Author Yuto Omura

Ingredients  

Instructions 

Finely Diced (Mijin-Giri)

  • Cut the onion in half through the roots and top stem.
    onion cut in half on a wooden chopping board
  • Place one half flat on the chopping board. Cut off the stem and discard, but leave the root intact.
    cutting end of onion on wooden chopping board
  • Turn the onion so the root is facing the back of the chopping board. Cut vertically up to the root. (Be careful not to cut all the way through the root or the cut won't work.) The thicker the slices, the bigger the dice.
    top-down of slicing onion on wooden chopping board
  • Turn the onion so that the root is on the opposite side of the knife-hand. Hold the knife parallel to the chopping board (180 degrees) and make horizontal cuts up to the root. Again, be careful not to cut all the way through. Depending on the size of the onion, about 2-3 slices will suffice.
    horizontally slicing onion for finely slicing
  • Return the knife to its regular cutting position (90 degrees) and slice the onion in the opposite direction of the first cuts. Slice until you reach the root and discard it.
    finely dicing onion (mijingiri)
  • To make it even finer, scoop the finely diced onion into a pile and continue to chop until it reaches your desired size.
    finely dicing onion on a wooden chopping board (mijingiri)

Wedges (Kushi-Giri)

  • Cut the onion in half from the root to the top.
    onion cut in half on a wooden chopping board
  • Place it flat on the chopping board, cut off the top and discard.
    cutting one end off of half an onion on wooden chopping board
  • Cut a V shape around the root and remove without separating the layers. Discard the root.
    cutting a V to remove the root of an onion
  • Cut the half in half.
    cutting half an onion in half again
  • Cut the quarters in half again, or angle your knife to create different thicknesses according to your preference.
    cutting onion quarters in half for wedges (kushigiri)

Round Slices (Wa-Giri)

  • Take a whole onion, cut off the top and discard.
    cutting end of onion on wooden chopping board
  • Hold the onion firmly (be careful of slipping) and slice to your preferred thickness.
    cutting onion into thick round slices (wagiri) top down

Thinly Sliced (Usu-Giri)

  • Cut the onion in half from root to top.
    onion cut in half on a wooden chopping board
  • Cut off the top and discard.
    cutting end off half an onion on a wooden chopping board
  • Slice to your desired thickness until you reach the root.
    thinly slicing onion on wooden chopping board (top down)
  • Throw the root away and repeat with the other half.
    thinly sliced onion on a wooden chopping board