Cut out the tomato's core. Make a deep ... Cut into 3 to 4mm thick slices. 4. Sauté the beef in vegetable oil over medium heat. Add the onions and once they have reduced some, add water, sake ...

For this dish, try to use as colourful a selection of ripe, sweet tomatoes as possible. The so-called heirloom varieties can be good (although very expensive), but if they're not in season ...

When the tomatoes are warm, place them in a large bowl with the roasted red onions, the white parts of the spring onions and sourdough croûtons. Warm the remaining beef dripping in a pan with the ...

This is a dish I used to eat for lunch at Japanese restaurants, until I realised it's easy to cook at home. It can be homey or luxurious, depending on the beef you choose. Supermarket beef is fine ...