Tamanegi no mijingiri / finely chopping onion
Some shallow cuts sideways ensure the same small size of onion pieces at the end.
Peel and cut off top (or cut off top and peel), and cut in half lengthwise.
Make several 1-2 cm deep cuts sideways on both sides.
Slice vertically, but keep area near the bottom intact.
Cut crosswise, holding sides and top of onion with the other hand.
Slice bottom end part that has been kept intact, and cut crosswise.
- Adjust the width of cuts/slices to obtain desired size. When mijingiri is called for in Japanese cooking, 3-4 mm cubes are the standard size, I would say.
- If you need very fine chopped onion for salad dressing or hanbaagu (hamburger steak), mince further.
- The skin, top and bottom ends can be saved to make your own stock.
Ninjin no mijingiri / finely chopping carrot
Carrot can be cut in several sections crosswise, each section sliced lengthwise and julienned, and then finely chopped. Below, the entire carrot is diagonally sliced before julienning and chopping. This is easier and faster.
Peel and diagonally slice carrot.
(Push down carrot slices and layer like dominoes.)
Hold carrot layer with open hand, and julienne.
Turn carrot or cutting board, hold carrot together with open hand, and chop.
- Ginger and other bulky vegetables are cut in the same way (slice, julienne, and chop).
- Save the skin, top and bottom ends to make your own stock.