In article , Ariane Jenkins
wrote:

Does anyone have a recipe for making your own gari? I've made it
in the past, but want to see if anyone has any other ideas. I
know it has to be sliced paper thin. I have both a commercial
meat slicer (which is what I think I used before) and a
cuisinart...

My wife makes it. She and another woman both believe that eating
it can ward off migraines! Amazing, but she believes it's helpful.
She uses a small little cheese-slicing thing. Japanese at that.

A mandolin, maybe?

When I mentioned the post to her later she said "mandolin". I didn't
know what it meant, but apparently that's why she uses.

I think that'd be far easier to use for gari than a meat-slicer, just
because it's on a smaller scale. They also do a great job with
paper-thin slices. We bought a plastic Benriner brand mandolin at
our local Asian grocery for about $15. It's nowhere near as fancy (or
expensive) as professional chefs use, but it's sturdy enough for most
kitchen jobs. It also juliennes very finely, and does it all much
faster and neater than I could with a knife.

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