A bowl of hot Japanese rice topped with a juicy onion-tenderized steak, drizzled with a glossy red wine, soy, and butter sauce. The touch of umeboshi in the rice brings the iconic acidity that balances the richness of the meat.
Ingredients
- 360 g short-grain Japanese rice
- 480 ml water
- 600 g beef sirloin in thick slices
- 500 g yellow onions
- 40 g umeboshi paste
- 60 ml Japanese soy sauce
- 120 ml dry red wine
- 120 ml beef broth
- 40 g unsalted butter
- 2 tbsp sunflower oil
- to taste fine salt
- to taste ground black pepper
- 0.5 bunches fresh chives
Method
- 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.
- 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.
- 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.
- 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.
- Let the beef rest on a plate while the juices remain in the skillet; the meat should relax and release clear, savory juices.
- In the same skillet, melt the sliced onions until they become golden, soft, and sweet, scraping up the browned bits stuck to the bottom.
- 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.
- Gently fold the umeboshi paste into the hot rice to marble the grains without crushing them, then divide the rice among bowls.
- 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.
Nutrition
Per serving
- Energy
- 782.8 kcal
- Protein
- 40.02 g
- Carbohydrate
- 91.61 g
- Fat
- 25.15 g
- Fibre
- 3.83 g
- Calcium
- 28.33 mg
- Iron
- 1.25 mg
- Magnesium
- 24.13 mg
