Chaliapin steak don (Food Wars)

Steps

1. Rinse the Japanese rice until the water runs almost clear, then cook it with the water until you get glossy, tender, and slightly sticky grains; keep covered off the heat so it finishes steaming.
2. Lightly score the surface of the beef with a knife without cutting through, then pound it gently with the back of the knife or a rolling pin to break down the fibers without tearing it.
3. Grate part of the onions into a purée, thinly slice the rest, then coat the beef with the onion purée; let tenderize until the meat becomes more pliable to the touch.
4. Remove the excess onion from the meat, season lightly with salt and pepper, then sear in a very hot skillet with the oil until you get a browned, fragrant crust while keeping the center juicy.
5. Let the beef rest on a plate while the juices remain in the skillet; the meat should relax and release clear, savory juices.
6. In the same skillet, melt the sliced onions until they become golden, soft, and sweet, scraping up the browned bits stuck to the bottom.
7. Deglaze with the red wine, let the smell of alcohol cook off, then add the soy sauce and the beef broth; reduce until you get a glossy sauce that coats the back of a spoon, then mount with butter off the heat.
8. Gently fold the umeboshi paste into the hot rice to marble the grains without crushing them, then divide the rice among bowls.
9. Slice the steak into thick strips, place on the rice, cover with the soft onions and sauce, then finish with the snipped chives; serve immediately while the sauce is still glossy.