About YUUMijin-giri (finely chopping)
Cutting vegetables into very small pieces. Often used for onion, garlic, ginger and leek.
👀 At a glance
🔪HowVery small pieces
🧅Often forOnion, garlic
✨WhyFlavor spreads everywhere
🔪 How to (onion)
1
Cut in half from top to root and put it cut side down
2
Leaving the root end attached, make thin cuts lengthwise
3
Hold the knife flat and make 2–3 cuts sideways
4
Slice across from the end. Then gather it all and chop it even finer
💡 Why cut it this way
- Small pieces cook quickly
- The flavor spreads through the whole dish
- Mixed into burgers or sauces, it won’t feel chunky
⚠️ Be careful
- Curl the fingertips of your holding hand slightly inward and keep them away from the blade
- When chopping finer, hold down the tip of the knife and rock the blade up and down. Keep your other hand out from under the blade
Recipes that use this
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Butter Chicken Curry
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Chahan (Japanese Fried Rice)
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Chakin Zushi (Sushi Rice Wrapped in Thin Omelet)
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Chanko Nabe (Chicken Meatball Hot Pot, Soy Sauce Broth)
About 40 minServes 3–4
Spice Chicken Curry
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Chicken Nanban (with Tartar Sauce)
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Chicken Rice (Ketchup Fried Rice)
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Corn Soup
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Soy Meat Soboro Rice Bowl (Two-Color, with Tofu Crumbles)
About 25 minServes 2
Ebi Chili (Shrimp in Chili Sauce)
About 25 minServes 2
Fried White Fish
About 35 minServes 2
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Tantanmen (Sesame Chili Ramen)
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Yurinchi (Fried Chicken with Leek Sauce)
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