1.
stick cut; baton cut
A way of cutting vegetables and other ingredients into stick or baton shapes, typically about 4-5 cm long and 1 cm square in cross-section. Named after its resemblance to hyoushigi (wooden clappers used in traditional Japanese performances).
大根を拍子木切りにする。
Cut the daikon radish into baton shapes.
にんじんを拍子木切りにして、サラダに入れた。
I cut the carrot into sticks and put them in the salad.
煮物の材料は、拍子木切りにすると火の通りが均一になる。
If you cut the simmered dish ingredients into baton shapes, they cook evenly.
A standard Japanese cooking cut named after 拍子木, the wooden clappers used in kabuki and by night watchmen. The resulting pieces are rectangular sticks, typically 4-5 cm long and about 1 cm square. Knowing cutting terminology is essential for following Japanese recipes.
COMMON COLLOCATIONS:
- 大根の拍子木切り: baton-cut daikon
- にんじんを拍子木切りにする: to cut carrots into batons
- 拍子木切りにした野菜: vegetables cut into sticks
RELATED CUTTING TERMS:
- 千切り: julienne cut (thin strips)
- 乱切り: irregular cut (random chunks)
- 短冊切り: rectangular strip cut
- 賽の目切り: dice cut (small cubes)
- 輪切り: round slices