Cooking Instructions
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Step 1
Rub
Boneless Ribeye Steak (2)
with
Togarashi Chili (1/4 cup)
.
Step 2
Grill ribeyes until desired doneness.
Step 3
Brush the ribeyes with
Unagi Sauce (2 Tbsp)
while resting.
Step 4
Slice ribeyes as thin and toss sliced meat with remaining
Unagi Sauce (1 Tbsp)
.
Step 5
To make the asparagus, wash and dry the
Asparagus (1 2/3 cups)
and cut off the thick stalk of the asparagus.
Step 6
Toss in the
Sesame Oil (3 Tbsp)
and dust with
Togarashi Chili (2 Tbsp)
.
Step 7
Cook on the grill until tender (about 15-20 minutes).
Step 8
Remove from grill, cut into bite sized pieces
Step 9
To make the corn, prepare
Corn Cobs (2 ears)
for cooking to include stripping husk and removing silk.
Step 10
Stir together
Mayonnaise (1/4 cup)
and
Ponzu (1 Tbsp)
in a small bowl.
Step 11
Paint mixture on the corn and dust with
Togarashi Chili (2 Tbsp)
.
Step 12
Cook on grill until kernels are softened, some char is great.
Step 13
Slice corn off of the cob set aside for tacos.
Step 14
Serve ribeye slices, chopped asparagus and corn with tacos. Enjoy!
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