Food My Muse

0 First, cover the yolks in Tamari and the mirin. Then, let cure in the fridge for a minimum of 1 hour and maximum 4 hours.
1 Secondly, wash your rice. Add to rice cooker with 1 1/4 cup of water and Kombu strip.
2 Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hour. Then, pat dry real well and remove salt.
3 Brush soy sauce onto the steak.
4 Preheat a pan for 2 minutes on high. Add olive oil. Then, sear on medium high for 2.5-3.5 minutes per side. Let it rest 10 minutes. Slice.
5 Mix together everything for the sauce.
6 Lastly, divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk and caviar.