In Finland, there are no thin slices of meat like in Japan. We have blocks of meat, thick slices for steaks, meat with bones, and ground meat, but no thin slices.
Why thinly sliced meat? You might be thinking. We have a culture of chopsticks. We use chopsticks far more often than knives and forks. In Japan, many different kinds of food are served at once. I believe that like other cuisines, meat is often cooked in thin slices so that it can be picked up and eaten with chopsticks.
But I still need thin slices of meat, so I buy pork chunks and slice them with a knife. I can usually get it up to about 3mm thin, but beyond that it is difficult. When I grill pork of this thickness, it is quite firm.The best way to tenderize the meat without using a meat slicer is to season it.
Ponzu Seasoned Chicken Thigh
- chicken thigh 300 g
- Ponzu (*1) 2 Tbsp
- Put all ingredients in a plastic bag and massage gently.
- Let sit in the refrigerator for at least 30 minutes (*2). Can be frozen in this state.
- Preheat a frying pan over medium heat and add the chicken. Cook on both sides until done.
- You can also fry it with vegetables.
- Click here for other recipes for freezing seasoning.Easy & Juicy Meat Prep Archives - Piece of OishiSeason the meat to make it tender and juicy, then freeze it to make really nice meat preps! Easy & juicy Prep meat recipes!