All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


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).


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 

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