Last night our dinner menu consisted of ribeye steaks cooked to medium rare in a cast-iron skillet, seasoned with kosher salt and pepper. Then after they rested, they were sliced into thin strips and plated. Dipping sauce consisted of Japanese aji-pon sauce (mixture of shoyu (soy sauce) and ponzu (Japanese citron mixed with rice vinegar)) drenched over grated daikon (Japanese radish). You take a strip of the steak and wrap it around the grated daikon with the sauce - yummo. Accompanied by Japanese steamed rice and some leftover baby bok choy.

Dessert was decidedly non ethnic - Dreyer's Cookies and Cream. :)

Masaki