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Is there a term for when meat (or fish) is sliced into thin pieces that are a mouthful each, similar to sashimi?
So, in other words, if I am writing a recipe and I want to instruct the cook to cut the meat into small slices like this, is there a term for doing that?
This probably depends on the cultural roots of the dish. Sashimi for fish or tataki for other proteins if Japanese...carpaccio for Italian...however if you are constructing a recipe, I would think you want more description and clarity. For example, 1/4 inch slices, on the bias...or against the grain....maybe adding, in the style of sashimi or carpaccio.
The Japanese term for that cut is hoso-zukuri which - according to google - means something like "narrow-made". However, as @GdD mentions, this will probably mean nothing to 99.9% of the people reading the recipe. I would make sure that the instructions for preparing the block of whatever it is you're cutting up are precise - the Dean and DeLuca cookbook for example specifies prepping a block of tuna 1" x 2 1/2" x 8" and cutting it straight down into 1/4"- to 1/2"-thick slices, IIRC.
