Chasen-giri Tea-whisk Cut

The bamboo whisk used to whip powdered green tea and hot water into froth during the tea ceremony is called a chasen. Since eggplant cut in this style resembles a tea whisk, the cut became known as chasen-giri. Used almost exclusively on nasu Japanese eggplant, chasen-giri serves two purposes. Not only does it give the eggplant an attractive appearance, but it also serves to help the eggplant soak up the stock in which it is simmered.

Here the skin of the eggplant is scored at approximately 1/4 inch (6 mm) intervals. The skin may also be scored at closer intervals, which creates a beautiful effect when cooked.

1. Remove the leaves of the eggplant by scoring them shallowly at the base and pulling them off. The stem should be left intact.

2, 3, 4. Insert the heel of the blade at the bottom of the eggplant and slide the knife slowly along the natural curve of the fruit. It helps to hold the base of the blade firmly between your thumb and index finger. Take care to maintain an even depth when scoring from the bottom to the top of the eggplant, and be sure not to cut all the way to the center of the fruit. Repeat this cut at regular intervals around the eggplant.

See the recipe for Simmered Eggplant and Chicken Breast.

 

• from:
  Japanese Kitchen Knives
• by Hiromitsu Nozaki
• Photographs by Yasuo Konishi
• Kodansha International 2009
• $29.95; Hardcover; 160 pages
• ISBN-10: 4770030762
• ISBN-13: 978-4-7700-3076-4
• Reprinted by permission.

Buy Japanese Kitchen Knives

 

Japanese Kitchen Knives

• Excerpts

  • Ken Needle Cut: Cutting Daikon Needle Strips
  • Chasen-giri Tea-whisk Cut (for Eggplant)
  • Dividing Fish Heads

• Recipes

  • Needle-cut Vegetable Salad with Sesame Dressing
  • Simmered Eggplant and Chicken Breast
  • Braised Tai Sea Bream Head with Turnips

 

All About Knives and Carving

More about Japan and Japanese Recipes

 

• Cookbook Profile Archive

 

---

---

 

This page created September 2009

---

 

The Global Gourmet^®
Main Page

 

Spring Recipes
for Easter

 

 

Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

 New Green Basics
 Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet^®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

 
 

Copyright © 1994-2010,
Forkmedia LLC

 

---