How To Slice Meat Thinly

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Japanese cooking requires thinly sliced meat for many recipes. Here’s how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!

DIY Thinly Sliced Meat

Majority of Japanese recipes require thinly sliced meat of beef and pork.  The slices are about 1/8 inch or even thinner.  You can find packages of thinly-sliced meat like below at Japanese grocery store. 

Shabu Shabu Meat 2

However, if you don’t have an access to thinly sliced meat, you can prepare it at your own home by following these simple instructions.

Thinly Sliced Meat | Easy Japanese Recipes at JustOneCookbook.com

Watch How to Slice Meat Thinly

Japanese cooking requires thinly sliced meat for many recipes. Here’s how to slice meat thinly for delicious Japanese dishes like Sukiyaki, Okonomiyaki, and Gyudon!

DIY Thinly Sliced Meat

Recipes with Thinly Sliced Meat

Thinly Sliced Beef

Thinly Sliced Pork Loin

Thinly Sliced Pork Belly

DIY Thinly Sliced Meat

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How to Slice Meat Thinly

  • 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).)
  1. Put the meat in single layer in a large freezer bag.

  2. Remove the air from bag and close tightly.
  3. Put on a metal tray (so that 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.

  4. Take the meat out from the freezer. Each meat shown here is 1 pound and I had to freeze for 1.5 hour.

  5. The meat is ready if the knife goes through smoothly and it is 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 so it’s more firm.

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