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 carry pre-sliced meat in packages.
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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- premium-quality meat (tenderloin, top sirloin, strip loin, rib eye, pork loin or any cut of meat that is slightly more lean and a bit more firm).
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.
Equipment you will need:
- A very sharp knife (A dull knife will not slice nicely)
- A metal tray
- A large freezer bag
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.