Where to Get Thinley Sliced Beef
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Thinly sliced pork or beef is the key ingredient in many pop Japanese recipes. Here's how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!
For Japanese recipes that include pork or beef, the bulk will list "thinly sliced meat" on the ingredients list. Very thin slices – about 1/8 inch or even thinner. You can notice packages of thinly-sliced meat at Japanese grocery stores like the ones pictured beneath.
If you don't live nearby a Japanese grocery store, or you merely adopt to slice the meat yourself, follow these simple instructions.
Spotter How to Slice Meat Thinly
Thinly sliced pork or beef is the key ingredient in many popular Japanese recipes. Here'south how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!
Recipes with Thinly Sliced Meat
Thinly Sliced Beef
- Baby Carrot Beef Roll
- Beef Udon
- Bulgogi
- Gyudon
- Japchae (Korean Stir-Fried Noodles)
- Nikujaga (Beef and Potato Stew)
- Shabu Shabu
- Sukiyaki
- Teriyaki Steak Rolls
Thinly Sliced Pork Loin
- Crispy Tonkatsu Donburi
- Ginger Pork (Shogayaki)
- Hot Pot for I
- Miso Ginger Pork
- Potato Salad Pork Curl
- Soy Milk Hot Pot
Thinly Sliced Pork Belly
- BBQ Pork Belly
- Goya Champuru
- Honey Pork Belly
- Mille-Feuille Nabe
- Miso Soup with Yuzu Kosho
- Okonomiyaki
- Pressure level Cooker Pork Belly (Kakuni)
- Tonjiru (Pork Miso Soup)
- Yaki Udon
- Yakisoba (Japanese Stir Fried Noodles)
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How to Slice Meat Thinly
Thinly sliced pork or beef is the key ingredient in many pop Japanese recipes. Here's how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!
Prevent your screen from going dark
- premium-quality meat (tenderloin, top sirloin, strip loin, rib middle, pork loin or any cut of meat that is slightly more lean and a flake more house).
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
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Put the meat in a single layer in a large freezer pocketbook.
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Remove the air from bag and close tightly.
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Put on a metal tray (and so the heat transfers faster) and freeze the meat for 1.5 to two hours, depending on the size of the meat and how fatty it is.
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Take the meat out from the freezer. Each meat shown here is 1 pound and I had to freeze for 1.5 hours.
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The meat is set if the pocketknife goes through smoothly and merely firm enough for yous to slice thinly. If the meat is too soft and you lot take problem slicing, put it dorsum into the freezer until it'southward firmer.
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Slice confronting the grain using a gentle sawing move. When you look at the beef, you volition see the fibers of the meat are going in one management. Yous need to cutting across in the other direction to ensure the tenderness.
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Hither is the thinly-sliced meat.
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Y'all can wrap the meat in plastic wrap, put in a freezer bag, and store in the freezer.
Equipment yous will demand:
- A very sharp knife (A ho-hum pocketknife will not piece nicely)
- A metallic tray
- A large freezer bag
Recipe by Namiko Chen of Simply One Cookbook . All images and content on this site are copyright protected. Please do not use my images without my permission. If yous'd like to share this recipe on your site, please re-write the recipe in your own words and link to this postal service as the original source. Thanks.
Course: How to
Cuisine: Japanese
Keyword: thinly sliced meat
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Editor'southward Note: The post was originally published on September 21, 2013. The post has been updated with video and new images.
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