Sogigiri slant slicing

When the thickness of a particular ingredient varies, slicing it at a slant helps to produce pieces of relatively uniform thickness, which allows pieces to cook evenly within a given time. In addition to fish as shown below, this is a useful technique for the thick, firmer parts of such vegetables as cabbage, hakusai napa cabbage and gailan Chinese broccoli (stems).


1.

Slice fish with knife at a 30- to 45-degree angle.

The sliced surface of each piece has a wide slope.

Recipes using sogigiri slant slicing 

• Nasu to ebi no karashi-gomaae / eggplant and prawns in Japanese mustard sesame dressing
  
• Ebi to soramame no shiraae / prawns and fava beans in tofu dressing
• Soramame to ebi no kakiage / mixed tempura with fava beans and prawns
• Tofu to soramame, ebi no yuzukosho-itame / stir-fried tofu, fava beans and prawns with yuzukosho
• Sake no karaage marine / marinated deep-fried salmon (white wine vinegar version)
  
• Yosenabe / hot pot with assorted ingredients
• Shiifuudo no kisshu / seafood quiche
• Nagaimo no ebi-iri kinchuakuni / Chinese yam with prawns in thin deep-fried tofu packets, simmered in broth
• Sake no chanchanyaki / salmon and vegetable saute with miso sauce 
• Ebi to ginnan-iri mushi-renkon manju / steamed lotus root dumplings with prawns and gingko nuts 
• Fuwafuwa tamago no osuimono, ebi to shantoreru iri / clear soup with fluffy eggs, prawns and chanterelle mushrooms
• Sakana no tattaage-fu / deep-fried ginger-soy sauce marinated fish
• Soramame to ebi no tamagotoji / fava beans and prawns simmer-steamed with egg 
• Yasai yakisoba, shoyu-aji / fried noodles with vegetables, soy sauce flavor
  
• Ainame no sattoni, shoga-aji / quick-simmered lingcod in ginger-flavored broth
• Nanbanzuke / deep-fried fish in sweetened vinegar marinade (for later serving)
• Nanbanzuke / deep-fried fish in sweetened spicy vinegar (for immediate serving)
• Hakusai to sakana no tochimushi / napa cabbage and fish steamed with black bean paste