ぶつ切(ぎ)り

ぶつぎり

noun

rough chopping; cutting into chunks

cooking food

1. rough chopping; cutting into large, irregular pieces

a cutting technique where ingredients are cut into large chunks without concern for uniform size or shape

鶏肉(とりにく)をぶつ切(ぎ)りにする。

Cut the chicken into chunks.

野菜(やさい)はぶつ切(ぎ)りでいい。

You can just roughly chop the vegetables.

長(なが)ねぎをぶつ切(ぎ)りにして鍋(なべ)に入(い)れる。

Cut the green onion into chunks and put it in the pot.

Cooking technique

ぶつ切(ぎ)り refers to cutting ingredients into rough, large pieces without attention to uniform size. The name comes from ぶつ (rough/carelessly) + 切(き)り (cutting).

Common ingredients

鶏肉(とりにく) - chicken
長(なが)ねぎ - green onion
大根(だいこん) - daikon radish
魚(さかな) - fish (for fish stew)

Usage

This technique is often used for stews, soups, and dishes where pieces will cook down or the rustic appearance is desired.

Related cutting techniques

細切(ほそぎ)り - thin strips
千切(せんぎ)り - julienne
角切(かくぎ)り - dicing
乱切(らんぎ)り - diagonal cutting

Related Words

Related: 細切(ほそぎ)り (thin strips)

Related: 千切(せんぎ)り (julienne)

Related: 角切(かくぎ)り (dicing)

Related: 乱切(らんぎ)り (diagonal cutting)

general

Added 2026.1.27 20:45 · Revised 2026.9.2 13:01

08500/08570_butsugiri