Sukiyaki
Sukiyaki, a Japanese dish of slivers of beef simmered in slightly sweet, soy sauce, mirin and dashi stick, is here turned on its head by Angelo Sato. Beef cooked sous-vide for 48 hours is served with a thick, reduced sukiyaki sauce and topped with chargrilled asparagus and a deep-fried crispy egg. Angelo recommends using highly marbled wagyu or rib eye for the beef.
Ingredients
Metric
Imperial
Beef
- 2 beef short ribs, highly marbled
Crispy egg
- 8 eggs
- cornflour, for coating, as needed
- Panko breadcrumbs, for coating, as needed
- vegetable oil, for deep-frying
- iced water
Sauce
- 40g of beef trimmings
- 60g of beer
- 60g of red wine
- 60g of dark soy sauce
- 60g of mirin
- 600g of sake
- cane sugar, to taste
Onion Lyonnaise
- 3 Italian onions, large, white and very thinly sliced
- 20g of grapeseed oil
- 10g of salt
Asparagus
- 6 asparagus spears
- iced water
Pickled red onion
- 1 Roscoff onion, very thinly sliced
- 1 dash of Cabernet Sauvignon vinegar
Garnish
- pickled ginger, julienned
- mustard cress
- nasturtium leaves
Equipment
- Sous vide equipment
- Charcoal grill
Method
Debone the short rib and then sear the meat in a hot pan
- 2 beef short ribs, highly marbled
Cook the beef sous vide for 48 hours at 58°C
Chill the beef pressed with some heavy trays overnight and then portion into 100g rectangles
Chill six of the eggs in very icy water for at least 2 hours, and beat the remaining two eggs together in a bowl
- 8 eggs
Simmer the beer and wine for the sauce with trim from the grilled beef until they have reduced by half
- 40g of beef trimmings
- 60g of beer
- 60g of red wine
Add the remaining ingredients and sugar to taste, then simmer for 3–4 minutes. Set aside
- 60g of dark soy sauce
- 60g of mirin
- 600g of sake
- cane sugar, to taste
For the Lyonnaise onions, add all the ingredients to a pan and cook over a medium heat until the onions have browned, then turn the onions down the low and continue to cook until the onions have caramelised, about 2 hours total
- 3 Italian onions, large, white and very thinly sliced
- 20g of grapeseed oil
- 10g of salt
Cook the eggs in rapidly boiling water for 5 minutes 35 seconds then quickly transfer to iced water
Once chilled, peel the eggs
Pané the soft-boiled eggs, lightly coating them in the cornflour, then the beaten egg and finally the panko
- cornflour, for coating, as needed
- Panko breadcrumbs, for coating, as needed
Sear the julienned Roscoff onion in a very hot pan with a dash of oil and some salt and pepper. Add a dash of vinegar while stirring the onions - not too much, the vinegar should evaporate immediately. Add a dash or two more of vinegar, stirring after each edition, until the onions have pickled to your liking
- 1 Roscoff onion, very thinly sliced
- 2 dashes of Cabernet Sauvignon vinegar
Blanch the asparagus for 45 seconds in boiling salted water, then chill in ice water and cut into three pieces
- 6 asparagus spears
- iced water
Before serving, let the beef come to room temperature for an hour and prepare a charcoal grill
Grill the beef over coals for 2–3 minutes, turning constantly and searing all sides
Once ready to serve, finish the blanched asparagus on the charcoal grill
Heat a few centimetres of vegetable oil to 180°C in a high-sided saucepan
- vegetable oil, for deep-frying
Carefully deep-fry the eggs twice, for 1 minute each time. The first fry is to warm the egg yolk slightly, and the second fry is to crisp up the exterior
Put 20g of the hot onion lyonnaise in the bottom of each bowl
Then, add 60–70g of hot sukiyaki sauce in each bowl on top of the onion
Carve the grilled beef down the middle and put a serving in each bowl
Arrange the grilled asparagus and fried egg on top of the beef, and garnish with the julienned ginger, mustard cress and nasturtium leaves
- mustard cress
- pickled ginger, julienned
- nasturtium leaves
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