Rub Boneless Ribeye Steak (2) with Togarashi Chili (1/4 cup).
Grill ribeyes until desired doneness.
Brush the ribeyes with Unagi Sauce (2 tablespoon) while resting.
Slice ribeyes as thin and toss sliced meat with remaining Unagi Sauce (1 tablespoon).
To make the asparagus, wash and dry the Asparagus (0.5 pound) and cut off the thick stalk of the asparagus.
Toss in the Sesame Oil (3 tablespoon) and dust with Togarashi Chili (2 tablespoon).
Cook on the grill until tender (about 15-20 minutes).
Remove from grill, cut into bite sized pieces
To make the corn, prepare Corn Cob (2 ear) for cooking to include stripping husk and removing silk.
Stir together Mayonnaise (1/4 cup) and Ponzu (1 tablespoon) in a small bowl.
Paint mixture on the corn and dust with Togarashi Chili (2 tablespoon).
Cook on grill until kernels are softened, some char is great.
Slice corn off of the cob set aside for tacos.
Serve ribeye slices, chopped asparagus and corn with tacos. Enjoy!