This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg.
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  1. Step 1

    Debone the short rib and then sear the meat in a hot pan
  2. Step 2

    Cook the beef sous vide for 48 hours at 58°C
  3. Step 3

    Chill the beef pressed with some heavy trays overnight and then portion into 100g rectangles
  4. Step 4

    Chill six of the eggs in very icy water for at least 2 hours, and beat the remaining two eggs together in a bowl
  5. Step 5

    Simmer the beer and wine for the sauce with trim from the grilled beef until they have reduced by half
  6. Step 6

    Add the remaining ingredients and sugar to taste, then simmer for 3–4 minutes. Set aside
  7. Step 7

    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
  8. Step 8

    Cook the eggs in rapidly boiling water for 5 minutes 35 seconds then quickly transfer to iced water
  9. Step 9

    Once chilled, peel the eggs
  10. Step 10

    Pané the soft-boiled eggs, lightly coating them in the cornflour, then the beaten egg and finally the panko
  11. Step 11

    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
  12. Step 12

    Blanch the asparagus for 45 seconds in boiling salted water, then chill in ice water and cut into three pieces
  13. Step 13

    Before serving, let the beef come to room temperature for an hour and prepare a charcoal grill
  14. Step 14

    Grill the beef over coals for 2–3 minutes, turning constantly and searing all sides
  15. Step 15

    Once ready to serve, finish the blanched asparagus on the charcoal grill
  16. Step 16

    Heat a few centimetres of vegetable oil to 180°C in a high-sided saucepan
  17. Step 17

    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
  18. Step 18

    Put 20g of the hot onion lyonnaise in the bottom of each bowl
  19. Step 19

    Then, add 60–70g of hot sukiyaki sauce in each bowl on top of the onion
  20. Step 20

    Carve the grilled beef down the middle and put a serving in each bowl
  21. Step 21

    Arrange the grilled asparagus and fried egg on top of the beef, and garnish with the julienned ginger, mustard cress and nasturtium leaves