In my childhood, Sukiyaki was often served when we had visitors during Oshogatsu, Japanese new year’s holidays. My mother prepared the ingredients and my father cooked the sukiyaki.
Sukiyaki by Angelo Sato
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.
Sukiyaki
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.