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.
