WAGYU RIBEYE: ASIA
INGREDIENTS: ( serves 1 )
100 g beef ribeye, raw
100 ml yakiniku dipping sauce ( keep 50 ml for serving )
50 ml ponzu dipping sauce
50 ml black pepper dipping sauce
METHOD:
INGREDIENTS: ( serves 1 )
100 g beef ribeye, raw
100 ml yakiniku dipping sauce ( keep 50 ml for serving )
50 ml ponzu dipping sauce
50 ml black pepper dipping sauce
METHOD:
- Slice the beef into rectangular 2X4 cm shapes ( about 10 g ) each and arrange onto a plate.
- Then brush up with 50 ml yakiniku sauce and sprinkle with sesame seeds.
- Serve with the three dipping sauces ( ponzu, black pepper and yakiniku ) in three separate bowls.
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