Chaliapin Steak Don from Shokugeki no Souma
After making Nikumi’s A5 Roast Beef Don, of course I had to make Souma’s version that won the Shokugeki! One regret I have for this dish is not dicing the onions smaller - and it’s almost impossible to make the larger onion pieces pile up into a nice pyramid on top. Anyway, we were really hungry, so plating was secondary. This is quite a quick easy dish to make, (except for the onion chopping) and can be made in one pan! (I know with my username I shouldn’t be complaining about chopping onions, but…)
(Also, the amount of rice here might be a bit much for some people, but I was planning to only use about 1 ¼ cups for this dish, and keep the other ¾ cup for lunch, but this dish was so delicious and I had extra sauce so we ended up eating ALL 2 cups of rice.)
Ingredients (for 2)
- 2 Steaks (I believe Souma used sirloin. I used tenderloin…. but it was cheap and had been sitting in the freezer for 6 months.)
- 5-7 medium yellow onions, diced as finely as you can
- 50g butter
- Sea Salt, to taste
- 1 glass red wine
- 2 tbsp soy sauce
- 2 tsp potato starch
- pickled plum paste or 3 pickled plums
- 1.5 - 2 cups uncooked short grain rice
- Chopped spring onions, to garnish
1. Score the steak with cuts diagonal to the grain of the meat on both sides.
2. Sprinkle sea salt on both sides of the steak, and bury in the diced onions for an hour.
3. Meanwhile, wash and soak the rice. After 30 mins, set it to cook on the stove or in the rice cooker. (rice to water ratio: 1: 1.1 or 1.2)
4. Remove steak from onions, and heat up some olive oil in a pan (enough to cover bottom of pan). Test to see if oil is hot enough by throwing one onion piece in.
5. Sear all sides of the steak, and cook on each side for about a minute, covered.
6. Remove from heat and let sit, covered, on a plate.
7. Meanwhile, with the same oil, saute the onions until brown, and put in a bowl.
8. Melt butter in the pan.
9. Add wine and soy sauce and simmer.
10. Make a slurry with the potato starch and some water.
11. Turn off the heat in the pan, an immediately stir the slurry in. Keep stirring until equally viscous, or it will start to clump up.
12. De-seed the ume and mix with the rice, or squeeze a little of the paste into the rice.
13. Begin plating. Put the steak on top of the rice, then pour the sauce over.
14. Try to make a mountain of onions above it and garnish with the spring onions!
15. Enjoy and think that you should have made 3 cups of rice instead….