お母さん おばあちゃん 今日のカレーは豚コマですよ〜
I looked all over the dictionary for a meaning that matches the context, but I couldn't find any.
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1Fits perfectly in the context. dictionary.goo.ne.jp/word/%E7%B4%B0%E5%88%87%E3%82%8C/#jn-81813– user4032Commented Aug 24, 2021 at 16:23
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@l'électeur So, going by your linked dictionary entry, does that mean it's essential ground pork?– A.EllettCommented Aug 24, 2021 at 17:45
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2Nope, it is (randomly) shredded and/or chopped pork. It is mostly used for dishes where the meat is NOT the main ingredient. BTW, we call ground meat ひき肉. to grind = ひく/挽く– user4032Commented Aug 24, 2021 at 18:18
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As far as I know, thinly sliced meat (薄切り肉) or shredded meat (コマ) is not sold in supermarkets in US or Europe. So if you've never been in Japan, it can be hard to imagine. See this. Also FYI there is (usually) no 細切れ for chicken.– sundownerCommented Aug 24, 2021 at 23:24
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1@sundowner Looks like that should be the answer.– A.EllettCommented Aug 24, 2021 at 23:56
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1 Answer
Here is the summary of comments.
As l'électeur points out コマ means 細切れ(2), literally meaning finely chopped. 豚コマ is contracted from 豚(の)コマ切れ. The other common コマ is beef: 牛コマ. It is usually cheaper, and (in a non-serious sense) kind of poor man's meat.
As far as I know, コマ肉 is not sold in supermarkets outside Japan, at least not in US or Europe. You can see this video recipe to see what it is like, and another for the curry with コマ肉.
Generally, コマ肉 is used for stir-fry or stew type of dishes.
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FYI 薄切り肉(thinly sliced), the other type of cut I mentioned, is commonly used for Sukiyaki. Preparing this type of meat could be a challenge for making this famous dish abroad (I was once told you should half-freeze a block meat, and then slice it).
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I like the addition of the curry recipe. I made the pork on last night. Very good. I'll have to try to curry tomorrow. :-)– A.EllettCommented Aug 26, 2021 at 1:37