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
鶏肉をぶつ切りにする。
Cut the chicken into chunks.
野菜はぶつ切りでいい。
You can just roughly chop the vegetables.
長ねぎをぶつ切りにして鍋に入れる。
Cut the green onion into chunks and put it in the pot.
COOKING TECHNIQUE:
ぶつ切り refers to cutting ingredients into rough, large pieces without attention to uniform size. The name comes from ぶつ (rough/carelessly) + 切り (cutting).
COMMON INGREDIENTS:
- 鶏肉 - chicken
- 長ねぎ - green onion
- 大根 - daikon radish
- 魚 - fish (for fish stew)
USAGE NOTES:
This technique is often used for stews, soups, and dishes where pieces will cook down or the rustic appearance is desired.
RELATED CUTTING TECHNIQUES:
- 細切り - thin strips
- 千切り - julienne
- 角切り - dicing
- 乱切り - diagonal cutting