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Ingredients

  • Serves 2

  • 2 small steaks  (sirloin or ribeye)

  • 2 yellow onions (peeled and finely chopped)

  • 2 tsp soy sauce

  • 2 tbsp sake (optional)

  • 4 tbsp water

  • ½ tsp sugar

  • 1 tbsp butter

  • 1 tsp potato starch (dissolved in 1 tbsp water)

  • 2 tbsp vegetable oil

  • freshly ground black pepper (to season)

  • salt (to season)

  • 2 portions cooked japanese rice (to serve)

  • fresh parsley to garnish (optional)
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Recipe Courtesy of
Sarah Huang Benjamin

Chaliapin Steak Don

This dish really celebrates the humble onion – first by marinating the steak in chopped onions, then caramelising them for beautiful sweetness. The sauce, made from classic Japanese ingredients, coats the rice in meaty, oniony goodness.
  • Medium
  • 15 min
  • 20 min
  • 10 min
  • 11 steps
  • 13 Ingredients
  • Medium
  • 11 steps
  • 13 Ingredients
  • 15 min
  • 20 min
  • 10 min

Directions

  1. Marinate Steak

    •  Chop the onion finely and set aside. If you are prone to crying when chopping onions, try freezing the whole onion for 15 minutes before chopping. The cold helps to slow down the spread of the tear-causing vapours.
    •  Using a rolling pin or meat tenderiser, bash the steaks until they’re around 2cm thick.
    • With a sharp knife, slash a grid pattern into both sides of the steak, but without cutting all the way through.     
    • Coat the steak in the chopped onion, and leave it to marinate for 30 minutes.
    • Substitute beef steak with chicken or another meat, or just portobello mushrooms for a vegetarian version.

  2. Cook

    • In a heavy frying pan, heat up 1 tablespoon vegetable oil on a medium heat. Scrape the chopped onions off the steak, and saute them in the oil until translucent.
    • Turn the heat down to low, and continue stirring and cooking slowly until the onions are caramelised and golden brown. Take out of the pan and set aside.
    • Add 1 tablespoon of vegetable oil to the pan and heat on high. Sear the steaks for 2-3 minutes on each side, until golden brown and charred. Remove the steaks and set aside to rest while you make the sauce.
    • Return the caramelised onions to the pan on a medium heat. Add the sake to deglaze, if using. Then add the water, soy sauce, sugar and butter. Let it simmer until the flavours are combined .Use honey instead of sugar for a richer taste.
    • Stir the potato starch and water, then stir into the sauce, and boil to thicken. Season to taste with salt and black pepper.

     

     

     


  3. Plate and Serve

    • Slice the steak, and place on cooked rice, then pour the sauce over.
    • Garnish with fresh parsley

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Sarah's Asian Myths: Tamago Sando

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Ingredients
  • Serves 2

  • 2 small steaks  (sirloin or ribeye)

  • 2 yellow onions (peeled and finely chopped)

  • 2 tsp soy sauce

  • 2 tbsp sake (optional)

  • 4 tbsp water

  • ½ tsp sugar

  • 1 tbsp butter

  • 1 tsp potato starch (dissolved in 1 tbsp water)

  • 2 tbsp vegetable oil

  • freshly ground black pepper (to season)

  • salt (to season)

  • 2 portions cooked japanese rice (to serve)

  • fresh parsley to garnish (optional)

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