Name: Sukiyaki
Total time: 1 h 30 min
Ingredients: 2 beef short ribs, highly marbled; 8 eggs; cornflour, for coating, as needed; Panko breadcrumbs, for coating, as needed; vegetable oil, for deep-frying; iced water; 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; 3 Italian onions, large, white and very thinly sliced; 20g of grapeseed oil; 10g of salt; 6 asparagus spears; iced water; 1 Roscoff onion, very thinly sliced; 1 dash of Cabernet Sauvignon vinegar; pickled ginger, julienned; mustard cress; nasturtium leaves

Main
Easy
6
1 hour 30 minutes, plus 60 hours for cooking and pressing the beef

PT1H30M

PT60H

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.

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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

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Sous vide equipment
Charcoal grill

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

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Angelo Sato

Angelo Sato sharpened his skills at some of the world's most illustrious restaurants. The opening of his Soho yakitori concept Humble Chicken in 2021 was met with acclaim, winning a Michelin star in 2024, and has only cemented his reputation as one of the country's most exciting chefs.