Why is Japanese food only thinly sliced meat?
Japanese Meat-eating Culture
There was a time when people did not eat meat.
Before 1868, meat eating was often forbidden.
Meat eating became popular after 1868.
And meat is a luxury item!!
Tableware Issues
Japanese people who eat with chopsticks have many recipes for thinly sliced meat dishes that are easy to eat with chopsticks because they do not eat while cutting with a knife.
How to obtain thinly sliced meat
Three ways
Ask for it at the butcher's.
The easiest way is to have the meat sliced at a butcher shop.
Lightly freeze and slice
When a large frozen chunk of meat starts to thaw, it is the perfect time to slice it thinly. By using a peeler, you can create "komakire-niku" or "kiriotoshi," which are thinly shaved meat pieces. These can be used in various Japanese dishes such as gyudon (beef bowl), butadon (pork bowl), and nikujaga (meat and potato stew). For gyudon and butadon, the thinner the slices, the more delicious the final result. If the slices are too thick, it will not taste good. By using a knife to cut the meat into large, thin slices, you can use it in dishes like sukiyaki or shabu-shabu. Please be cautious and avoid injuries while handling the knife.
Get a slicer
If you are seriously taking on the challenge of Japanese cuisine, it would be a good idea to consider purchasing a slicer.
recommend
This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate, Google Adsense,I earn from qualifying purchases.