After being dried with paper, they are sliced into about 1 cm pieces with a sashimi knife, stacked on a big plate and served with sufficient amount of condiments and sauce on top.
水気を切って刺身包丁で厚さ1cm程度の切り重ねにし、大皿に盛って上から薬味とタレをたっぷりかけて供する。