Most of meat dishes in Japanese cooking require thinly sliced beef and pork. The thickness of these meats are paper thin. We may not use a big chunk of meat in our cooking but we do use good quality meat for these sliced meats. Japanese supermarkets sell these paper-thin meat in packages.
However if you don’t have an access to a Japanese supermarket, follow the directions on How To Slice Meat page.
Thinly Sliced Beef for Shabu Shabu:
Thinly Sliced Beef for Sukiyaki:
Thinly Sliced Pork for Shabu Shabu:
Thinly Sliced Pork for Sukiyaki:
Thinly Sliced Pork Belly:
Thinly Cut Pork or Beef Scraps (“Komagire”):