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

Prepping steaks

1. Grate or blitz one third of the onions in a food processor.
2. 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).
3. Unwrap and score the top and bottom diagonally with a sharp knife, making sure not to cut too deep.
4. 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.
5. Cover the container with a lid or cling film and rest in a cool place for 30 minutes. (Don't refrigerate.)

Sautéed Onions

1. Finely chop the rest of the onions.
2. Heat a frying pan on medium and melt 1 tbsp unsalted butter. Add the onions and fry until lightly golden and softened.
3. Add 1 pinch salt and pepper and stir-fry until golden brown, then remove from the heat and set aside for later.

Cooking steak

1. Scrape the chopped onion off of the steak and discard, then wash the steak with cold water and pat dry with a paper towel.
2. Heat up a frying pan on high and add 1 tbsp beef suet (fat). Sprinkle each side of the steaks with salt and pepper and place them in the pan.
3. 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.
4. Once cooked to your liking, transfer the steaks to a plate and leave to rest.

Sauce

1. Using the same pan, melt 1 tbsp unsalted butter over a medium heat.
2. 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.
3. Pour the slurry into the pan and cook until thickened to a gravy-like consistency. Remove from the heat and set aside for serving.

Ume Rice (optional)

1. 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.
2. Place 300 g cooked Japanese short-grain rice in a large bowl and add the umeboshi paste and thinly sliced shiso leaves.
3. Mix until the ingredients are evenly distributed throughout the rice.

Serve

1. Divide the rice into serving bowls.
2. 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).
3. Enjoy!