How to make an affordable and amazing donburri to wow the competition. Chaliapin Steak Don and other elements property of Food Wars! Shokugeki no Soma.
For umeboshi rice: 1 cup short or medium grain rice, rinsed 2 cups water 1 1/2 TBL rice vinegar 1/2 TBL sugar 2 tsp umeboshi paste
For sauce: 1/2 cup cola 1/2 cup water 1 tsp soy sauce 1 square of hayashi rice roux Chopped chives, to serve
Cover beef cutlets with minced onions and garlic. Allow to marinate in the fridge for at least 30 mins.
In a small pot, add rinsed rice and water. Bring to a boil and cover. Cook on low until rice is cooked through, about twenty minutes. In the meantime, combine umeboshi paste, rice vinegar and sugar.
Dump cooked rice into a large bowl. Drizzle over the umeboshi paste and mix in until well combined. Cover with a towel and set aside. Retrieve your beef and onions from the fridge. Place onions in a bowl and cutlets in another. Pound out cutlets with meat tenderizer or a fork. Season with salt and pepper.
Combine cola and wine in a small bowl or measuring cup, In a large non-stick pan, add butter, onions and salt and pepper. Cook on medium high for about 8-10 minutes or until golden. Stir continuously so they don’t burn. Remove them to a clean bowl.
Add the other TBL of butter to the pan and sear all cutlets on both sides. Evacuate to a bowl. Add your reserved liquids and hayashi rice roux. Once it comes to a boil, add meat. Cook for 10-15 minutes on medium until meat is cooked through and sauce is thickened.
To serve: place cutlets over warm umeboshi rice. Drizzle on sauce, and top with onions and chives. Serve immediately.
We don't need no fancy meats, we're making CHALYAPIN STEAK THO!
First, a primer
on a few Japanese ingredients.
In this box is hayashi rice roux.
It's got some seasonings and starches
that's gonna tie the whole steak dish together.
It's a pretty great pantry staple.
This stuff is umeboshi paste.
Super salty and packed with umami.
You can find each of these at your local Asian supermarket or online.
You can leave them out and your food will still be pretty tasty though.
Alright, you're also going to need hella minced onions.
Here's how I mince them.
First slice an onion in half.
Then slice that half in half.
Alright now start slicing off thin half moons.
Cool!
Now stack your half moons
and then slice through the pile.
Sweet!
Perfectly minced onions every time!
Oh and you're going to want to mince a garlic clove too.
I use a bench scraper
to get every single piece
into a bowl.
Alright now grab some cheap beef cutlets.
This is bottom round.
and fatty. Cover the cutlets with your minced onions and allow them to
marinate for at least half an hour in the fridge.
Alright, now this is a don
which means you'll need medium or short grain rice.
Rinse your rice under a
faucet until it's clean.
Then you can place it into a pot and add water. Bring
to a boil, cover it, and cook it on the lowest heat.
It should take about 20
minutes. In the meantime, let's make a seasoning for our rice.
In a small bowl,
combine rice vinegar, sugar,
and that pink and tasty umeboshi paste.
Whisk it until
totally combined.
Now dump your cooked rice
into your biggest bowl.
Drizzle on
the paste and mix it until totally combined.
Now you can cover it with a tea
towel and set it aside.
Okay, retrieve your meat and your onions from the
fridge and put each into a separate bowl.
Now say hello to this sharp boy. It's a
meat tenderizer. Run them over all
your cutlets to make that meat hecka tasty.
Now season each with salt
and pepper. Perfect!
In a large nonstick pan,
add some
butter. Once it melts, add your onions.
Season with a little bit of salt and pepper
and cook for 8 to 10 minutes
or until they're golden brown.
Set them aside in a
small bowl.
Alright, in a small measuring cup goes some red wine
and a slight
deviation from Yukihiro's recipe, a little bit of cola.
Just trust me on this one.
Now add another tablespoon of butter to the pan
and start frying your cutlets.
Remove them
to a clean plate
and repeat with
all your meat.
Once they're done browning,
add your liquid and your hayashi rice square.
Stir to combine.
Once it's boiling,
place your meat and cook on medium heat for 10-15 minutes or until
your meat is cooked and the sauce is thick.
Like this!
Let's serve this bad boy up!
Get you some of that umeboshi rice,
pile on a few cutlets,
drizzle with the sauce, and
pile on those onions.
I top it with some chives too for color.
Now it's ready to wipe your pants off!
Yukihira Soma's Chaliapin Steak Don.
Oishii desu!
