How to slice beef thinly
When You might be noticed that many Japanese recipes call thinly sliced beef. In Japan, a lot of thinly sliced meat is sold in stores, but you don't see it very often in supermarkets in the US.
When you decide to make thinly sliced beef by yourself, the few tricks make it easier and get great finish. By the way, I don't have a slicer at home. Of course, the slicer will make it even thinner.
there are three points
- Cut half-frozen meat
- Determining Grain Direction
- Cut the grain vertically to break the fiber
If you pay attention to this tricks, the sliced meat will be tender.
I will start with fillet because its grains are easy to see. This fillet cut is called a butterfly cut, so there is a cut in the middle.
You can see that the grains are in the direction of the arrow
So, put the knife on the red line to cut the grain as thinly as you can.
Next one is round roast, which is a little hard to understand, but it depends on the package, but even if you look at it from above like this, you may not be able to tell the grains.
In this case, I will try to cut with the blue line to check which direction the grains goes.
Then, if you look at the cut end from the side like this, you can see the direction in which the grains are running.
Lay the cut part on its side and cut along the red line so as to cut off the white arrow of the grain.
It's like this.
It's a little thick :), but it's cut like this. When it's completely towed, the slices get thiner.
If you use a sharp knife, you can cut it even thinner. Another important point is to use a large cutting board.
Please try and enjoy Japanese recipes!