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Ingredients
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Raw components
Method
Assemble raw aged beef dish
Prepare rice
If you do not have pre-cooked Koshihikari rice, cook short-grain rice according to package directions. Spread the freshly cooked rice on a tray to cool slightly (15–20 minutes) so it's warm but not steaming; this prevents wilting the raw beef. Season the rice lightly: fold in 1 tsp rice vinegar and 1/2 tsp sesame oil, then set aside.
Prepare kohlrabi and garnishes
Peel the kohlrabi and cut into thin matchsticks about 5 cm long. Toss the kohlrabi with 1/4 tsp fine sea salt and 1/2 tsp rice vinegar and let sit 5 minutes to slightly soften and draw out bitterness. Thinly slice scallions (separate whites and greens). Toast sesame seeds in a dry skillet over low heat until lightly golden and fragrant, about 1–2 minutes; set aside. Toast nori sheets briefly over an open flame or in a dry pan if not already toasted, then cut into thin strips.
Season the aged beef
Lay the thin slices of aged beef on a chilled plate in a single layer. Combine 1 tbs sesame oil, 1 tsp light soy sauce, 1 tsp mirin, 1/2 tsp freshly ground black pepper and 1/4 tsp fine sea salt in a small bowl. Using a spoon, gently brush or drizzle this dressing evenly over the beef slices so they are lightly glazed. If you prefer a touch of heat, dot small amounts of wasabi along a few slices (optional). Let the beef sit at cool room temperature for 3–5 minutes to absorb flavors.
Assemble bowls or plates
Divide the seasoned Koshihikari rice between two shallow bowls or plates (about 1 cup rice per serving). Arrange the dressed beef slices over the rice in a single overlapping layer. Neatly pile the salted kohlrabi matchsticks to one side of each bowl. Scatter pickled or fresh ginger near the kohlrabi, and sprinkle the scallion whites over the beef and scallion greens over the rice for color.
Finish and serve
Garnish each serving with nori strips and a sprinkle of toasted sesame seeds. Taste and add a small pinch of fine sea salt or drizzle of light soy sauce if desired. Serve immediately while the beef is cool but not chilled, with extra wasabi and soy sauce on the side. Consume raw-aged beef promptly and keep chilled if not served immediately.