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close up of chaliapin steak cooked rare

Chaliapin Steak Don (Food Wars! Shokugeki no Soma recreation recipe)


  • Author: Yuto Omura
  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour
  • Yield: 2 portions 1x

Description

How to make Chaliapin Steak Donburi. Fluffy, slightly sticky Japanese rice seasoned with ume (salty pickled plum) and shiso leaves, topped with tender, melt in the mouth steak, fried onions and a rich red wine sauce. 


Ingredients

Scale
  • 2 Thick sirlion steaks or fillet
  • 3 White onions
  • Pinch of salt and pepper
  • 1  tbsp Unsalted butter
  • 1 tbsp beef fat (beef dripping) or a neutral oil with a high smoke point (like vegetable oil or canola)
  • 300g Cooked Japanese short grain white rice
  • 3 Umeboshi pickled plums (optional)
  • 4 Shiso leaves or Ooba leaves (optional)
  • 2 tbsp Spring onion chopped - to garnish

Sauce

  • 1 tbsp Unsalted butter
  • 75ml (5 tbsp) Red wine
  • 1 tbsp Soy sauce
  • 1 tbsp Water  + 1 tsp Corn starch (or potato starch)

Instructions

Prepping steaks

  1. Grate or blitz one of the white onions in a food processor to make an onion paste.
    blending one onion in a food processor
  2. Wrap the steaks with cling film and tenderise using a meat tenderiser or a rolling pin. Beat until approx 1.5 - 2cm thick (approx 3/4 inch).
    pound the meat to tenderize
  3. Unwrap the steaks and score the top and bottom diagonally with a sharp knife. Cut lightly over the surfaces, make sure not to cut all the way through.
    scoring the steaks with a diamond pattern
  4. Take a plate or container large enough for your steaks and line the bottom with the half grated onion. Spread the other half over the top of the steaks and make sure they're completely covered.
    covering the steaks in blended onion
  5. Cover the container with a lid or cling film and leave in a cool place for 30 minutes. (Don't refrigerate.)
    cover the steak (with a lid or cling film)

Sautéed Onions

  1. Finely chop the other 2 onions.
    finely dicing onions
  2. Melt 1 tbsp of butter in a frying pan on medium heat.
    melting butter in the pan
  3. Add the rest of your chopped onions and cook until the colour turns lightly golden.
    adding diced onion to the pan
  4. Once it reaches a light gold colour, add a pinch of salt and stir. Continue to fry until golden brown.
    adding salt to sautéed onions
  5. When it's cooked, set it aside for later.
    onions sautéed until golden

Cooking steak

  1. Scrape the chopped onion off of the steak and discard.
    tenderised steak in a silver container
  2. Wash the steak under cold water and pat dry with a paper towel.
    patting steaks dry with a paper towel
  3. Sprinkle each side with a pinch of salt and pepper.
    sprinkling the steaks with salt and pepper
  4. Heat up a frying pan on high and once it's smoking, add 1 tbsp of beef fat or oil.
    adding oil to the smoking pan
  5. Once the fat is heated, add the steak to the pan.
    adding the steaks to the pan
  6. Fry the steak until it's slightly charred and flip it over.
    Flipping the steaks once charred
  7. Fry for about 30 seconds and then check the softness by poking the centre of the steak with your finger. Press your thumb and index finger together to make an O.K sign, for a rare steak, the softness should be the same as the palm area below your thumb. Check the "doneness test" in the post above for more details.
    Testing the firmness of the steak with finger test
  8. Once the steak is cooked to rare-medium rare, transfer to a plate and leave to rest.

Sauce

  1. In the same pan as you cooked the steaks, melt 1 tbsp of butter on a medium heat until you can smell the butter aroma.
    melting butter in the pan
  2. Add 1 tbsp soy sauce and cook until you can smell the soy sauce aroma. 
    adding soy sauce to the pan
  3. Next add 75ml (5 tbsp) red wine to the sauce.
    adding wine to the pan
  4. The juices from the steak should have leaked out onto the plate by now, pour those juices into the sauce for extra flavour. 
    adding the meat juices to the sauce
  5. Let the sauce bubble for a few minutes to burn off the alcohol. 
    bubbling red wine sauce
  6. In a small bowl, mix 1 tbsp cold water with 1 tsp corn starch and pour it into the sauce.
    adding corn starch slurry to the sauce
  7. Mix until the sauce is thickened and then remove it from the heat. 
    Removing the thickened sauce from the heat

Ume Rice (optional steps)

  1. Cut the shiso leaves into thin strips.
    Cutting shiso leaf into strips
  2. First, remove the seeds from the umeboshi. 
    Removing the seeds from the umeboshi
  3. Using a knife, cut the umeboshi into small pieces until it becomes a paste.
    Chopping the ume until it becomes a paste
  4. Put 300g of cooked white rice into a large bowl and add the umeboshi paste and finely sliced shiso leaves.
    add shiso leaves and umeboshi to cooked rice
  5. Mix well.
    Mixing the umeboshi and shiso leaves into the rice in a glass bowl

Dishing up

  1. Divide the rice into two bowls.
    Ume rice dished up into a white bowl on a grey background
  2. Slice the steak meat into bite size pieces and lay them on the top of the rice.
    Cut the steak into bitesize slices on a wooden chopping board
  3. Pile up the sautéed onion on top and drizzle with the red wine sauce.
    pouring the red wine sauce over the onions and steak
  4. Garnish with chopped spring onion.
    sprinkling Chaliapin Steak Don with spring onion
  5. Enjoy!
    Chaliapin steak don served in a white bowl, black chopsticks lifting one piece of steak
  • Category: Meat
  • Method: Frying
  • Cuisine: Japanese

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