For Japanese cooking and Japanese meat recipes, we often use thinly sliced meat (1/8 inch or thinner). If you have a Japanese grocery store nearby, they are likely to carry pre-sliced meat in packages but if you don’t have access to pre-sliced meat, you can thinly slice at home by following these simple instructions.
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- A piece of premium-quality meat (ribeye, top sirloin, tenderloin, strip loin, pork loin or any cut of meat that is slightly more lean and a bit more firm).
- A very sharp knife (A dull knife will not slice nicely)
- A metal tray
- A large freezer bag
- Put the meat in single layer in a large Ziploc freezer bag.
- Remove the air from bag and close tightly.
- Put on a metal tray (so that heat transfers faster) and freeze the meat for 1-2 hours, depending on the size of the meat.
- Take the meat out from the freezer. Each of above meat is 1 lb and we needed to freeze 1.5 hour.
- The meat is ready if the knife goes through smoothly and the meat is just firm enough for you to slice thinly. If the meat is too soft that you have trouble slicing, put it back into the freezer so it's more firm.
- Slice against the grain using a gentle sawing motion. When you look at the beef, you will see the fibers of the meat are going in one direction. You need to cut across in the other direction to ensure the tenderness.
- Here is the thinly-sliced meat.
- You can wrap the meat in one or several packages. Put them in a freezer bag and store it in the freezer.