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  • My husband and I went to Geisha Steakhouse (Desert Inn location) this evening for a post Valentines Day dinner. The staff was outstanding and the food was outstanding and James was our Chef who was very entertaining. The atmosphere is cozy and we enjoyed the company of the very young couple who were seated at our table. We were there early because we don't enjoy crowds and waiting, so there was much attention to our table by the staff. We both ordered the Geisha Special and the steak and lobster were both cooked to perfection. We here from Chicago and the Japanese Steakhouse we frequented offered an "Egg Yolk Sauce" that was simply delicious. We were disappointed to find out that the staff at Geisha was not aware of such a sauce. They were very interested to hear about the sauce and so the best I could find on Google is as follows: (1 cup mayonnaise (I use safflower mayonnaise because I try to avoid canola oil) 4 egg yolks 1.5 tbsp white miso about 2 tsp of sesame oil and 1 tsp soy sauce Combine all that in a food processor. Put it in a bowl in the fridge until it firms back up. Pan-sear 2 pounds of scallops on one side. You'll be doing this in batches, so when they're done put them on a plate, then reduce the heat to medium-low and put them all back into the pan when they're all seared, making sure that the seared side is up. Spoon the sauce on top of the scallops, and put a lid on the skillet. Cook over medium-low heat for five minutes, until the sauce starts to brown around the edges.) I really hope they research this sauce, everyone in the Mid-west seems to be familiar with it and how wonderfully it accents the Teppan-style of cooking. I also want to mention that the wasabi was outstanding!!!!!!!!!
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