'This week’s menu on Anime Kitchen is Yukihira Soma’s Chaliapin Steak Donburi from Shokugeki No Soma (Food Wars) Season 1! A dish that truly celebrates the versatility of the humble onion, which is not only used to create a visual impact for the dish, but it’s also a key ingredient that is used to make a cheaper cut of steak more tender. Fresh white rice mixed with tangy umeboshi, a tender, medium-rare sirloin steak, all topped with a mountain of sweet and slightly caramelised onions tossed in a red wine sauce. Pull up a chair, unfurl that napkin, and welcome to the Anime Kitchen! Follow me on social media: Facebook: www.facebook.com/AnimeKitchen Instagram: www.instagram.com/animekitchenofficial Ingredients: 2 sirloin steaks 1 tbsp umeboshi paste or 3-4 whole umeboshi* (See note 1) 3-4 brown onions 1tbsp potato/corn starch, dissolved in 1-2tbsp water 120ml red wine 30ml soy sauce 4 tbsp butter 1 tbsp oil Salt & Pepper 2 serves, cooked white rice 1 spring onion, greens finely sliced Recipe: 1. Finely dice 3 brown onions. Set aside in a large, shallow container. 2. If using bone-in steaks, remove the bones. Trim the steaks to remove any tendons or connective tissue. Score the steaks by making shallow cuts across the length of the meat at a 45-degree angle. Rotate the steaks 180 degrees and repeat the scoring process to create a crosshatch pattern on one side of the meat. 3. Tenderize the meat with a meat mallet or the back of a knife until they’re 1.5cm in thickness. 4. Transfer the steaks into the container with the onions and coat the steaks thoroughly in the diced onions. Refrigerate for 30 minutes to 1 hour so that the enzymes in the onions can begin breaking down the proteins in the meat. 5. After resting, remove the steaks from the container, cleaning off all the onions clinging to the meat. Season the steaks with salt and pepper, allow to rest for 15 minutes. 6. Heat a large frying pan over medium heat and melt 1.5tbsp of butter. When the butter is melted and foamy, add the diced onions. Sautee for 10-15 minutes, or until golden brown and slightly caramelized. Transfer into a bowl and reserve. 7. In the same frying pan, add 1tbsp of high smoke point oil along with 2 tbsp of butter and turn the heat to high. When the butter is melted and foamy, add the steaks into the pan, and cook to desired doneness. Transfer the cooked steaks to a plate, cover with foil and allow to rest. 8. Turn the heat down to medium and deglaze the pan with 120ml of red wine. Using a spatula or wooden spoon, scrape up all the fond that has accumulated on the bottom of the frying pan. Then add 30ml of soy sauce and the sautéed onions. Mix until all the onions are evenly coated before adding in the corn starch slurry. Mix until the sauce has thickened to your liking. Turn off the heat and whisk in a half tbsp of butter to give the sauce extra richness, body, and shine. 9. Into a serving add your white rice and mix with 1-2tsp of umeboshi paste. Add slices of the cooked sirloin. Top with a generous pile of the sauce and onions and garnish with thinly sliced spring onion. Enjoy! Note 1: If you can’t find umeboshi paste, remove the pits from the whole umeboshi and then finely dice the fruit and smear it across a chopping board with the flat of a knife until it becomes a smooth paste. This should only take 1-2 minutes! Music by Ikson: https://soundcloud.com/ikson Ghosts Midnight Blossom Cloudy'
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