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Japan, Asia · Sukiyaki

Sukiyaki Egg & Cheese Toast

A café-style open toast: sweet-soy sukiyaki beef and onion around a baked egg on thick bread, with melted mozzarella and a crisp, buttery base.

ServingsServes 2
Total cooking time27 min
DifficultyEasy
About servingsWith the time given, the yolk stays runny. For young children, pregnant women, older people or anyone with weakened immunity, bake until the yolk is completely firm.

Method

  1. Preheat the oven (or a toaster oven) to 220°C for .

    oven

  2. Slice the onion 5 mm thick and cut the beef into 4 cm pieces. Melt half the butter in a 20 cm frying pan on medium heat and cook the onion for until soft and translucent. Add the beef, sugar, soy sauce and mirin and cook for , stirring, until the beef is cooked and only a spoonful of glossy sauce is left. Too much liquid makes the toast soggy.

    Add in this stepButter, softened 10 gOnion ½Thinly sliced beef 120 gSugar 2 tspSoy sauce 4 tspMirin 4 tsp

    medium heat

  3. Spread the rest of the butter over each slice of bread. Pipe or spoon the mayonnaise in a ring about 1 cm in from the edge, like a little wall, then press the centre down firmly with the back of a spoon to make a hollow for the egg.

    Add in this stepButter, softened 10 gThick-sliced white bread (3–4 cm, ideally Japanese milk bread) 2Mayonnaise 2 tbsp

  4. Spoon the sukiyaki beef inside the mayonnaise wall, leaving the middle free. Crack an egg into each hollow and scatter the mozzarella over the beef, keeping it off the yolk.

    Add in this stepEggs 2Grated mozzarella 40 g

  5. Bake in the oven at 220°C for , until the egg white is set and opaque and the cheese and crust edges are golden. Bake 3 minutes longer if you prefer a firmer yolk.

    oven

  6. Sprinkle with the spring onions and a pinch of shichimi, cut in half with a serrated knife and eat warm.

    Add in this stepSpring onions, finely sliced 10 gShichimi togarashi (Japanese seven-spice) or chilli flakes 1 pinch

Cook's tip

The mayonnaise wall stops the egg running off the bread, so make it at least 1 cm high. Cracking the egg into a small cup first makes it easier to slide it neatly into the hollow. Leftover sukiyaki works perfectly instead of freshly cooked beef.

Cooking it at camp

Cook the beef in a skillet, then build the toasts and bake them in a covered cast-iron pan on low heat (or in a Dutch oven with coals on the lid) for about 10 minutes, until the egg white sets. Keep the eggs, beef and cheese below 5 °C in the cooler.