The 2-Minute Rule for 23hoki
: to the omote facet sugu with a ko-maru-kaeri and good hakikake within the tip, to the ura aspect sugu with hakikake and kinsuji2. Remove pores and skin and bones: Use a pointy knife to remove the pores and skin from each bit of fillet or steak. Also, look out for almost any remaining bones or scales which should also be taken out right before put