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Ingredients
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Main Ingredient
Seasoning
Garnish
Method
Preparation
- 1
Prepare the Fillet
Take the Japanese Kagoshima A5 fillet out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour before cooking.
- 2
Season the Fillet
Sprinkle sea salt and black pepper evenly over both sides of the fillet. Then, drizzle soy sauce and sesame oil over the fillet, ensuring it is well-coated.
Cooking
- 3
- 4
Rest the Fillet
Remove the fillet from the heat and allow it to rest on a cutting board for about 5 minutes to let the juices redistribute.
Garnishing
- 5
Slice and Garnish
After resting, slice the fillet against the grain into thin pieces. Arrange them on a serving plate, then sprinkle chopped green onions and sesame seeds on top for garnish.
