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How To Cut Kannon-Biraki

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    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.

    Kannon Biraki 1

    2. Slice through to the left.

    Kannon Biraki 2

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

    Kannon Biraki 3

    4. Now it’s ready to use.

    Kannon Biraki 4

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