This Month's Film: Memoirs of a Geisha
This is one of my favorite ways to prepare beef. This particular cut is a boneless rib eye, marinated for four hours in soy sauce laced with wasabi. I grilled it rare, carved it into paper-thin slices, arranged it on a plate and drizzled it with a teaspoon of ponzu. What a savory and satisfying finale for my ‘Memoirs of a Geisha’ kaiseki menu. Of course, there’s still dessert to come…
The recipe will be posted at the end of the month, along with my 'Memoirs of a Geisha' film reveiw.
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