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.
[…] chicken breasts, make sure to cut each piece thin so it will cook faster (Here’s the basic cutting technique to cut breast […]
Hi Nami San
I’m very pleased to find you
I’m an experience chef ( Japanese )
Cosines I spend a year in Japan and run my own sushi shop in Australia
I’m always looking for information also looking for proffecion like you!!
Domo aregatoo gozaey masoo!
Sirous
Hi Sirous! What an amazing oppourtunity to spend a year in Japan! I’m flattered to receive such a kind comment on my cooking and blog! Thank you so much! 🙂