Thinly sliced pork or beef is a fundamental ingredient in many beloved Japanese recipes. Here’s a straightforward method for slicing meat thinly at home, perfect for creating delicious dishes like shabu shabu, okonomiyaki, and gyudon.
Many Japanese recipes featuring pork or beef will specify “thinly sliced meat” as an ingredient. If you don’t have access to a store that sells it pre-sliced, you can easily do it yourself! This tutorial will guide you through the process of slicing meat thinly in your kitchen using a simple trick and a sharp knife—no need for a fancy deli slicer!
If you enjoy Japanese pork and beef dishes, be sure to check out my recipes for Shabu Shabu, Gyudon, and Okonomiyaki!
How to Slice Meat Thinly
- Select the meat. Choose a cut that is slightly leaner and firmer.
- Prep. Wrap the raw meat in plastic wrap. If the steak or block is large, cut it in half on the cutting board before wrapping.
- Freeze. Place the wrapped pieces on a metal tray or small baking sheet and freeze for 1½ to 2 hours for meat chunks weighing about 1 lb (approximately 450 g). Freezing time may vary based on the size and fat content of the meat.
- Slice. Ensure the meat is firm. Using a chef knife, cut 1/8-inch (3 mm) slices against the grain with a gentle sawing motion. The meat is now ready for use.
Nami’s Tips
- Select premium-quality meat. I recommend cuts like beef tenderloin, top sirloin, strip loin, ribeye, filet mignon, pork loin, and pork belly. Look for meat that is slightly leaner and firmer.
- Choose thicker cuts. Opt for steaks that are at least 1.5 to 2 inches (3.8 to 5 cm) thick to achieve wider slices suitable for Japanese recipes.
- Use a very sharp kitchen knife. Ensure the blade is sharpened before slicing to achieve clean, beautiful cuts. A chef knife like the Nagomi Damascus Gyuto Chef Knife is ideal for this task.
- Cut large steaks in half. For larger cuts like ribeye, cut them in half into smaller pieces (about 1 pound (450 g)) for easier handling.
- Pack filet mignon tightly. When wrapping filet mignon, ensure it is tightly packed to freeze into a solid chunk for beautiful thin slices.
- Slice when the meat is firm. If the meat is too soft to slice, return it to the freezer until it firms up.
- Cut against the grain. Always slice across the muscle fibers for a tender texture.
Storage Tips
To refrigerate: Layer the thin slices on a tray or plate and cover with plastic wrap. Store in the fridge for up to 3 days until ready to use.
To freeze: Seal the layered meat in plastic wrap and place it in a freezer bag. Store in the freezer for up to 1 month. Defrost in the fridge overnight when ready to use.
Where To Buy Thinly Sliced Meat
If you’re fortunate enough to have a Japanese or Korean grocery store nearby, you can find convenient pre-sliced packages of thinly sliced meat. These stores typically offer high-quality meat selections.
Recipes Using Thinly Sliced Beef
Once you master the art of slicing meat thinly, you can prepare a variety of delicious Japanese dishes using beef or pork. Below are some of my favorite recipes featuring thinly sliced beef.
Recipes Using Thinly Sliced Pork Loin
In addition to Shabu Shabu, there are many delightful recipes that utilize thinly sliced pork loin.
Recipes Using Thinly Sliced Pork Belly
Frequently Asked Questions
Yes, you can! Slicing your own meat allows you to control the cuts used in your recipes.
Freezing chicken before slicing is not necessary. For thin, flat chicken slices, refer to the tutorial on how to cut sogigiri.
