u/jiuitsu_jedi

Located in Shimbashi

Sous Vide Steak cooked at 57c for 2hrs. Salt, pepper, garlic powder. Seared in my cast iron skillet for 1 minute each side. It is served with Enryngi mushrooms and onions and a gravy for the veggies made from the steak juices from the SV bag. I only add butter and a bit of corn starch to thicken it up.