Otoro steak with sauteed onions
The Otoro is cut into the back, then put it in a bowl filled with Hachi-chan Beijin, kneaded, and seasoned.
Slice the onions at right angles to the fibers and fry in a frying pan with salad oil. To prevent it from burning, it is best to fry it slowly over low heat, allowing the moisture to be removed. Add the butter and salt and when everything is mixed, remove from heat.
Place another frying pan over high heat and grill the large toro fillets from [1]. The cook will pass quickly, so quickly turn it over and cook both sides and then take it out into a bowl.
Hachi-chan Bijin adds sugar to the frying pan in [3] and put it on the heat to make a sauce.
Serve with sauteed onions from [2] and pour in the sauce from [4]. Topped with wasabi if desired and complete.
