Heat the hazelnut oil in a large pan and fry the meat on all sides. Then rub generously with the spice mixture (Shichimi togarashi). Place in a roasting pan and heat in a preheated oven at 80 °C with frequent turning to a core temperature of 58 °C (approx. 1 1⁄2 hours).
Cut the meat into slices and salt it. Garnish with carrot straw if desired. Wok vegetables taste good with it.