Wednesday, February 23, 2011

Sengiri, thousand cuts

So today as I was practicing my katsuramuki I decided to show everybody what to do with it when you finish. The most common way to use the paper thin vegetables is to cut it one more time with a technique called sengiri which means thousand cuts. This is similar to julienne in french cooking, except it is generally cut thinner (there are of course reasons to cut it more thick).

With the finished product you can do many different things, if you cut the daikon thickly you can dry it out and make a stir fry which is called sengiri-daikon (Japanese naming is interesting), for the more thinly cut daikon you can use it as daikon ootsuma which is used as a garnish or also as a "stand" for dishes like sashimi.

Today with the finished product, I made a salad (I think I might have talked about it in my video) and will show you how tomorrow!
I hope this video more enjoyable to watch than my previous ones! I just found some new video editing software which was free!!! For home use anyway. If anyone needs video editing software you can find it here at nchsoftware.

14 comments:

  1. that looks nice, sengiri sounds badass tho, haha

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  2. great blog and many good tips, thx.

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  3. sengiri harakriri woooot, love the word :D good advice as always

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  4. I hate vegetables Im trying to cut them out of my diet.

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  5. I suck really bad at using a knife. Always really slow.

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  6. Thats really cool, too bad I suck with a knife.

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  7. wow nice knife skills. my fingers would have been gone

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  8. I just use the sharpener on the back of my electric can opener...

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  9. Very cool technique. Your blogs are always very insightful and full of information I never knew! Thank you.

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  10. good skill to have in the kitchen, i need to get a proper knife first though

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