Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Here's how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!
Course: How to
Keyword: thinly sliced meat
premium-quality meat, (tenderloin, top sirloin, strip loin, rib eye, pork loin or any cut of meat that is slightly more lean and a bit more firm).
Put the meat in a single layer in a large freezer bag.
Remove the air from bag and close tightly.
Put on a metal tray (so the heat transfers faster) and freeze the meat for 1.5 to 2 hours, depending on the size of the meat and how fatty it is.
Take the meat out from the freezer. Each meat shown here is 1 pound and I had to freeze for 1.5 hours.
The meat is ready if the knife goes through smoothly and just firm enough for you to slice thinly. If the meat is too soft and you have trouble slicing, put it back into the freezer until it's firmer.
Slice against the grain using a gentle sawing motion. When you look at the beef, you will see the fibers of the meat are going in one direction. You need to cut across in the other direction to ensure the tenderness.
Here is the thinly-sliced meat.
You can wrap the meat in plastic wrap, put in a freezer bag, and store in the freezer.
Equipment you will need:
A very sharp knife (A dull knife will not slice nicely)
A metal tray
A large freezer bag
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.