Chaliapin Steak Don Recipe (Shokugeki no Soma Recreation)

By Sudachi · 75 min

Ingredients

Instructions

1. Grate or blend one third of the onions in a food processor. Wrap each steak in cling film and pound to about 1.5 to 2 cm (3/4 inch) thick. Unwrap and score the top and bottom diagonally with a sharp knife, without cutting too deep.
2. Line a plate or container with half the grated onion, set the steaks on top, and cover them with the rest of the onion. Cover and rest in a cool place for 30 minutes. Do not refrigerate.
3. Finely chop the remaining onions. Melt 1 tbsp butter in a frying pan over medium heat, add the onions and fry until lightly golden and soft. Add a pinch of salt and pepper and stir-fry until golden brown. Remove from the heat and set aside.
4. Scrape the onion off the steaks, discard it, rinse the steaks in cold water and pat dry. Heat a frying pan on high and add 1 tbsp beef suet or a high-smoke-point oil. Season both sides of the steaks with salt and pepper and place them in the pan.
5. Fry until slightly charred, then flip. Keep cooking to your preferred doneness; the creator recommends rare or medium rare, 53 °C (127 °F), for this steak. Transfer to a plate to rest.
6. For the sauce, melt 1 tbsp butter in the same pan over medium heat. Add 1 tbsp soy sauce, 5 tbsp red wine and the juices from the resting steaks. Let it bubble for 1 minute. Meanwhile, mix 1 tbsp water with 1 tsp cornstarch to make a slurry. Pour the slurry into the pan and cook until thickened like gravy. Remove from the heat.
7. For the optional ume rice, cut 4 perilla leaves into thin strips. Remove the seeds from 3 pickled plums and chop the plums to a paste. Mix the paste and shiso into 300 g cooked short-grain rice in a large bowl until evenly distributed.
8. Divide the rice among bowls. Thinly slice the steaks and arrange them on the rice. Top with the sautéed onion, drizzle with the sauce and garnish with the chopped green onion, 1 tbsp per bowl.

Summarized from Sudachi's video. Watch it for the details.

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