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Chaliapin steak don made with slices of marinated steak cooked rare served over umeboshi and shiso rice and drizzled with an glossy gravy and chopped green onions

Chaliapin Steak Don (Food Wars! Shokugeki no Soma Copycat Recipe)

5 from 3 votes
By Yuto Omura
https://sudachirecipes.com
"Chaliapin Steak Don" is the ultimate tender steak rice bowl. This dish was made famous through an anime called "Food Wars!" and is made up of refreshing umeboshi and shiso flavored rice, topped with marinated steak, soft golden onions and a rich red wine sauce. It will literally melt your mouth!
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course Dinner, Lunch, Main Course
Cuisine Anime, Japanese
Servings 2 portions
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Dinner, Lunch, Main Course
Cuisine: Anime, Japanese
Servings: 2 portions

Ingredients 
 

  • 2 thick sirlion steaks or fillet
  • 3 yellow onion(s) medium size
  • 1 pinch 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)
  • 300 g cooked Japanese short-grain rice
  • 3 pickled plums (umeboshi) (umeboshi) optional
  • 4 perilla (shiso) leaves (ooba/shiso) optional
  • 2 tbsp finely chopped green onions to garnish

Sauce

  • 1 tbsp unsalted butter
  • 5 tbsp red wine
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp cornstarch or potato starch

Instructions 

Prepping steaks

  • Grate or blitz one third of the onions in a food processor.
    blitzing onion in a blender until it becomes a chunky paste
  • Wrap 2 thick sirlion steaks with cling film and pound with a meat tenderizer or rolling pin. Beat until approx 1.5 - 2cm thick (approx 3/4 inch).
    Pounding steak with wooden rolling pin to tenderize
  • Unwrap and score the top and bottom diagonally with a sharp knife, making sure not to cut too deep.
    tenderized steak with scored surface
  • Take a plate or container and line the bottom with half of the grated onion. Place the steaks on top and then spread the other half of the onion over the top until completely covered.
    beef steaks in a steel container coated with pureed onion
  • Cover the container with a lid or cling film and rest in a cool place for 30 minutes. (Don't refrigerate.)
    beef steaks in a steel container coated with pureed onion sealed with a lid

Sautéed Onions

  • Finely chop the rest of the onions.
    finely chopped onion on a wooden chopping board
  • Heat a frying pan on medium and melt 1 tbsp unsalted butter. Add the onions and fry until lightly golden and softened.
    frying finely chopped onion in a pan with butter
  • Add 1 pinch salt and pepper and stir-fry until golden brown, then remove from the heat and set aside for later.
    softened onion in a black frying pan

Cooking steak

  • Scrape the chopped onion off of the steak and discard, then wash the steak with cold water and pat dry with a paper towel.
    removing onion from steaks and patting dry with kitchen paper
  • Heat up a frying pan on high and add 1 tbsp beef fat. Sprinkle each side of the steaks with salt and pepper and place them in the pan.
    tenderized beef steaks frying in a pan
  • Fry the steak until slightly charred and then flip. Fry until it reaches your preferred "doneness." I recommend rare or medium rare 53 °C (127 °F) for Chaliapin steak.
    tenderized beef steaks frying in a pan
  • Once cooked to your liking, transfer the steaks to a plate and leave to rest.
    beef steaks pan fried rare, resting in foil

Sauce

  • Using the same pan, melt 1 tbsp unsalted butter over a medium heat.
    melting butter in a pan
  • Add 1 tbsp soy sauce, 5 tbsp red wine and the juices from the resting steaks into the pan for extra flavor. Let it bubble for one minute. While you wait, mix 1 tbsp water with 1 tsp cornstarch in a small bowl to make a slurry.
    making chaliapin steak don sauce in a frying pan
  • Pour the slurry into the pan and cook until thickened to a gravy-like consistency. Remove from the heat and set aside for serving.
    making chaliapin steak don sauce in a frying pan

Ume Rice (optional)

  • Cut 4 perilla (shiso) leaves into thin strips and remove the seeds from 3 pickled plums (umeboshi). Cut the pickled plums and finely chop until they form a paste.
    Chopping the ume until it becomes a paste
  • Place 300 g cooked Japanese short-grain rice in a large bowl and add the umeboshi paste and thinly sliced shiso leaves.
    freshly cooked rice in a steel mixing bowl with shredded shiso leaves (Perilla) and umeboshi (pickled plum) paste
  • Mix until the ingredients are evenly distributed throughout the rice.
    white rice mixed with shredded shiso leaves (perilla) and umeboshi paste (pickled plum)

Serve

  • Divide the rice into serving bowls.
    umeboshi and shiso flavored rice in a black bowl
  • Thinly slice the steaks and arrange them over the rice. Top with the sautéed onion, drizzle with red wine sauce, and garnish with 2 tbsp finely chopped green onions (1 tbsp per bowl).
    Thin slices of beef steak cooked rare served over rice in a black bowl and topped with fried onion, sauce and chopped green onion
  • Enjoy!