Sliced and Diced Meat in Japanese Cooking

As you can see in several recipes on this website, Japanese cooking tends to use thinly sliced meat which we can find in packs in supermarkets in Japan. This is because it is mostly used for frying and poaching with other ingredients. In other words, we don't normally cook meat using the oven which is not as common to have at home as in Britain. Having said that, nowadays using an oven for baking is becoming increasingly popular in Japan.

A Japanese friend of mine living in London is obsessed with sliced meat and always tries to ask her butcher to slice the beef thinly using the slicer. Although this should be possible he never seems to oblige which she finds quite frustrating. It's certainly a good challenge for us to cook authentic Japanese meals with alternative meats found in England although it's not impossible. I also believe that making a success of this challenge is very satisfying.