With steak tenderized with onions, topped with a rich red wine and onion sauce, Chaliapin Steak is a modern Japanese favorite, and this version inspired by Food Wars serves it over a bowl of rice.
FOR CHALIAPIN STEAK 270 grams steak 350 grams onions (finely diced) 1/4 teaspoon salt Black pepper 1 tablespoon oil 2 tablespoons soy sauce 1/3 cup red wine 2 tablespoons butter FOR DONBURI 2 rice cooker cups rice cooked according to rice cooker directions 70 grams umeboshi (pitted and minced) Scallions for garnish
Cut shallow slits at a 45-degree angle 1/4 inch apart into the steak. Flip it over and repeat the same cuts at the same angle on the second side.
Mix the diced onions with salt and then cover the steak with the onions. Marinate overnight.
Scrape off the onions from the steak and season both sides with black pepper.
Fry the steak until a golden brown crust forms on one side and then flip and brown the second side. Cook until it reaches your desired doneness.
Brown the onions in the same pan you used to fry the steak.
Add the soy sauce and caramelize until there is no liquid left and it is very fragrant.
Deglaze the pan with red wine and reduce until it no longer smells like alcohol.
Emulsify the butter into the sauce.
Fold the minced umeboshi into the freshly cooked rice.
Assemble the donburi by filling a bowl with the ume rice, topping with slices of steak, and then finishing it off with a mound of onion sauce on top.