How To Cut Kannon-Biraki

Japanese cooking has many cutting techniques, kannon-biraki is when you butterfly both sides of the chicken or fish filet.  This technique makes the thick-flesh fish/meat thinner so it’ll be easier and quicker for the fish/meat to cook through.

1. Slice down the middle.

2. Slice through to the left.

3. And to right from the center, like a french door.

4. Now it’s ready to use.