We are making a unique steak exclusively known in Japan, Chaliapin Steak. The dish uses lots of onion and was originally devised to make the meat extra tender and delicious. The thoroughly sauted onion goes great with this steak.
Cover the sirloin or rump steak with plastic wrap. And pound the meat with a rolling pin until the thickness reaches about 8mm (0.3”).
Remove the plastic wrap and gently pound it with a meat tenderizer or the back of a knife. If the meat is tough, pound it a little strong using the coarse face of the head. Flip it over. Repeat the process on the other side of the meat. Alternatively, you can use beef round or tenderloin.
Make numerous cuts along the steak, making a 5mm (0.2”) grid pattern. Flip it over. And make a grid pattern again but be careful not to separate the steak.
Distribute half the grated onion onto a tray. And place the meat onto it. Cover the top with the rest of the onion. The enzymes in the onion will break down the proteins, making the meat extra tender.
Cover the tray with plastic wrap and let it sit in a relatively cool place for 30 minutes to 1 hour. Placing it in the refrigerator will make the enzymes work slower so it will need to sit longer. In this case, remove the meat at lease 30 minutes before cooking to bring it to room temperature.
Let’s saute the onion. Drop in the butter and coat the pan with it. Then, add the chopped onion. Saute on hight heat.
When the onion begins to slightly brown, reduce the heat to low. Then, season it with salt and pepper. Continue sauteing until browned as shown. Remove and save the onion on a tray.
Let’s cook the steak. Scrape off the grated onion from both sides. The enzymes will not work when cooked so make sure to use raw onion. Then, lightly remove the excess liquid with a paper towel. Season the top side with salt and pepper.
Turn on the burner. Add the olive oil to a pan. Place the steak into the heated pan with the seasoned side facing down. Then, sprinkle on salt and pepper. Cook on medium heat.
This steak is relatively thin so flip it over when the other side is golden brown. Shake the pan or gently press the meat with tongs to help it brown evenly.
Now, both sides are deliciously browned. Remove and place the steak onto a plate.
Place the sauteed onion into the pan. Reheat the pan and coat the onion with the remaining beef juice. Finally, drop 1 teaspoon of soy sauce directly on the pan and toss to coat, bringing out the savory aroma.
Remove and place the onion onto the steak. And distribute the onion. Then, make a grid pattern on top. Finally, sprinkle on the parsley leaves.
This dish was devised by the chef at the Imperial Hotel, Tokyo in 1936 when a Russian opera singer Feodor Chaliapin requested an extra tender steak.
Adding the right amount of salt is very important since it will not only season the meat but also bring out the savory flavor.
You can also use lettuce leaves, baby salad greens, boiled carrot, asparagus, string bean pods or snap bean pods as side vegetable.
We are making soft-cooked Omurice where the top is covered with the egg instead of being wrapped completely. The combination of the soft-cooked egg and the thoroughly stir-fried rice is very delicious!
Let’s make the omurice sauce. Using a hand blender, make the tomato sauce smooth.
Pour the sauce into a small pot and turn on the burner. Heat the sauce while stirring. Then, add a splash of soy sauce. This will bring out the flavor and give the sauce a touch of Japanese style. This simple sauce goes great with omurice.
Let’s make the chicken rice. Lightly season the chicken pieces with salt and pepper. Then, toss to coat. Heat a pan and add the vegetable oil. Add the coarsely chopped onion and the mixed vegetables. Saute the vegetables for about 1 to 2 minutes.
When the pungent taste of the onion disappears and it starts to grow more fragrant, add the chicken pieces. Continue sauteing.
When the chicken is almost cooked, add the button mushrooms.
When the mushrooms are coated with oil, add the white wine and stir. Then, add the ketchup. Distribute the ketchup and allow the excess water to evaporate. A tip to making this dish delicious is to reduce the moisture of ketchup here.
Add the hot steamed rice. Coat the rice with the sauce but be careful not to crush the grains.
Season with salt and pepper. Stir to combine. Place the chicken rice onto a plate.
Let’s make the soft-cooked omurice. Break up the egg white with chopsticks and then lightly beat the eggs. Avoid over-beating the egg to give it a pleasant texture. Add the milk, salt and pepper.
Heat a pan and add the butter. Melt the butter and distribute it on the pan.
Lightly stir the egg mixture and quickly pour it into the pan.
When the edges begin to firm up, keep moving them to the center of the pan to give the egg an even silky texture. Keep watching the consistency of the egg and remove the pan from the burner to adjust the heat. Cook the egg halfway through and now it is ready.
Gently place the egg onto the chicken rice.
Pour on the tomato sauce. Finally, sprinkle on the chopped parsley leaves.
Bacon, ham or sausage can be also used instead of the chicken pieces.
The tomato sauce is easy to make and it is full of savory tomato flavor.
If you are not sure about the quality of your eggs or want to cook the egg completely, please check out our previous omurice recipe.
Let’s make the batter for okonomiyaki. Combine the cake flour and water in a bowl. Mix it with a balloon whisk until there are no pockets of dry flour. Let the batter sit for ten minutes in order for it to reach the correct consistency.
Meanwhile, remove the core of the cabbage. Take out the center part and then shred the leaves.
Let’s make Hiroshima Okonomiyaki. Preheat the griddle to a high heat. Coat a heated griddle with vegetable oil. Stir the batter and then pour it onto the griddle.
Spread the batter into a round shape using the back of the ladle. Make sure to leave a bit of batter in the bowl for later use.
Sprinkle on the bonito powder. Place the shredded cabbage onto the batter and sprinkle on more bonito powder.
Layer the moyashi bean sprouts on the cabbage. Crumble on the ikaten, deep-fried dried squid coated with batter.
Line up the pork belly slices on top and cook for about 5 minutes. Make sure the okonomiyaki isn’t stuck to the griddle.
Season the pork slices with the salt and the pepper. Stir the remaining batter and pour it onto the okonomiyaki. This will help to combine the vegetables and also prevent the pork from getting tough.
Flip the okonomiyaki with the turners. Gather the scattered vegetables and reshape the okonomiyaki.
Coat the griddle with vegetable oil and add the fresh yakisoba noodles. Sprinkle on the sake, salt and the pepper. Divide the noodles in half and stir-fry the yakisoba.
Add the okonomiyaki sauce, continue to stir-fry, distributing the sauce evenly. Shape the noodles into a circle, and brown the other side.
Lift the okonomiyaki with the turners and place it onto the noodles.
Clean the griddle with a dampened kitchen towel and then recoat it with oil. Add the egg, break the yolk and shape it into a circle.
Quickly place the okonomiyaki onto the fried egg and then flip it over.
Coat the okonomiyaki with a generous amount of okonomiyaki sauce. Sprinkle on the bonito powder and the aonori seaweed. Finally, top with the chopped spring onion leaves and now it is ready to serve.
Preheat the griddle to a high heat to fully cook the inside of the okonomiyaki.
You can also use udon, soba or pasta instead of yakisoba noodles.
We are making hearty Japanese-style Scotch Eggs, in which half boiled eggs are wrapped in ground meat, breaded and deep-fried. The combination of the crispy outside and the gooey inside is so delicious. These are great for Christmas dinner. You should definitely try it out.
Let’s make the half boiled eggs. Reduce the heat to low and carefully place 2 eggs into a pot of boiling water. During the first 2 minutes, gently rotate the eggs to help the yolks to stay in the center. Boil the eggs for a total of five and a half minutes.
Place the eggs into a bowl of ice water. Remove the shells in the water. The eggs are soft and delicate so be careful not to break them.
Look at that! The soft-boiled eggs have a jello-like texture!
Let’s make the scotch eggs. Add the breadcrumbs to the beaten egg and stir to moisten.
For the batter, combine another beaten egg and the flour in a bowl. Stir to mix. Add a small amount of water until the batter has the desired consistency like shown.
Place the mixture of ground beef and pork in a bowl and sprinkle on the salt and the coarsely ground black pepper. Add the Japanese Worcester sauce or regular Worcester sauce and the tomato ketchup.
Combine all the ingredients with your hand. Make sure to thoroughly mix the meat until it becomes kind of gooey.
Add the egg-moistened bread crumbs and the chopped cabbage leaves.
Combine the ingredients again. Take half of the meat in your hand.
Toss it from one hand to the other to remove the air inside. Then, flatten the meat.
Dust the boiled egg with flour and wrap the egg with the meat. The flour between the egg and the meat will help to attach them firmly together. Make the thickness of the meat even and shape the scotch egg into a ball.
Coat the meat with the batter.
Coat it with the bread crumbs. Repeat the procedure and you’ll have 2 large scotch eggs.
Let’s deep-fry the scotch eggs. Heat the oil to 170°C (338°F) in a pot. Adjust the shape and place each scotch egg into the oil.
Don’t touch them until the batter firms up otherwise the outer layer will break apart. Then, with kitchen chopsticks, gently rotate the pieces to brown evenly. Deep-fry for about 5 and a half minutes until golden brown.
Remove and drain the excess oil.
Place the scotch egg onto a plate along with the salad. Enjoy the dish with mustard or you can add your favorite sauce to taste.
Scotch eggs are an English dish and authentic recipes use a hard boiled egg and sausage meat. This version is inspired by a Japanese dish called Menchikatsu, a breaded and deep-fried ground meat.
Thoroughly mixing the meat and removing the air inside will help prevent the meat from cracking while deep-frying.
The meat is well seasoned in this recipe so you should be able to enjoy it with only mustard.
Agedashi Tofu is a simple and delicious side dish. The outside has a soft and gooey texture and the tasty broth makes it impossible for anyone to resist it. This is especially popular among Izakaya-style restaurants.
Let's prepare the firm tofu. Cut the tofu in half. Wrap each block of tofu with a paper towel and let it sit on the plate for 30 minutes in order to remove the excess water.
Let's prepare the toppings. Trim off the stem ends of the shishito peppers. Make a small cut in each shishito pepper in order to prevent it from bursting in the frying oil.
Peel the daikon radish with a peeler. Grate the daikon radish.
Scrape the ginger with a spoon. Grate the ginger with a grater. Peeling the daikon and ginger before grating will bring out the beautiful colors and make the dish more aesthetically appealing.
Let's make the broth for Agedashi Tofu. Pour the mirin in a small pot and turn on the burner. Boil down the broth until all the alcohol has evaporated. You should not be able to smell any of the alcohol. Add the dashi stock and soy sauce to the mirin. When the broth boils again, turn off the burner.
After removing the excess water, unwrap the tofu. Cut each block of the tofu into 3 pieces. Thoroughly wipe off the excess water with a paper towel.
Place the tofu on the baking sheet that is generously covered with potato starch. Dip the tofu in potato starch until it is completely coated. Remove the excess starch with a pastry brush.
Drop the potato starch in the heated oil in order to check the heat. The temperature should be around 170°C (340°F). When the potato starch floats with a sizzling sound, gently place the tofu in the deep pot.
Fry the tofu until the surface becomes crispy and lightly colored, then flip the tofu over.
When the Agedashi Tofu is cooked evenly, drain well and place the tofu on a cooling rack.
Next, deep-fry the shishito peppers. Make sure to deep fry quickly. Drain well and place them on the cooking rack.
Preheat the broth and serve the three pieces of the Agedashi Tofu in a dish. Dip the agedashi tofu in the hot broth.
Squeeze out any excess water from the grated daikon radish. Put the grated ginger on top of the tofu and finally garnish the dish with the shishito peppers. You can also sprinkle shichimi chili pepper on top of the grated daikon.
A tip to make delicious Agedashi Tofu is to fry immediately after they are coated with potato starch. If the starch becomes too damp with the tofu's moisture, the coating will easily come off the tofu.
This recipe is best served pipping hot, so please enjoy the agedashi tofu as soon as possible.