Cooking beef at low temperature. This time I bought 2 kg of beef, so I divided it into 4 parts, put them in a heat-resistant plastic bag, and cooked only one part (500 g).　The beef is unseasoned and cooked in a plastic bag at 63°C for 3.5 hours.　Once the beef is cooked, weigh it and add 1% of its weight in salt into a bag and let it sit for about 30 minutes.

Meanwhile, prepare the eggplant. Pierce the eggplant with a fork and grill for 10 minutes, or grill over an open flame until the skin is blackened and charred.

Once the eggplant is cooked, remove the blackened, charred skin.

Cut the eggplant into thirds, tear into 3 pieces with your hands and place on a plate.

Prepare the herbs to top the salad.　Cut Japanese leeks in half lengthwise and then slice diagonally into thin strips.

Chop the shiso and myoga ginger into thin strips, wash them along with the Japanese leek, and drain.

Place sliced ​​beef on top of the eggplant and pour over the gravy used to cook the beef.

Place herbs on top and add yuzu ponzu, noodle soup, soy sauce, etc. to taste.