Many Japanese dishes use ingredients cut into shapes. Here's the correct way to do it.
- One large carrot cut to about 4 to 5 cm length from the top so it doesn't taper.
- Cut away the top
- Place the carrot vertically on the chopping board and slice it into sections about 1 cm thick.
- Place the pieces flat on the board and slice it into 2 mm-wide strips.
How easy was that? This video is provided by leading Japanese cookery school, ABC Cooking.
ABC Cooking Studio (English Classes)
Click here or scan the QR code to learn more!