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.
Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
Line the removable bottom of the cake pan with wax paper.
Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces. Then, roll the cracker with the pestle until powdered. Be careful not to break the bag.
Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
Place the powdered cracker into the cake pan lined with the wax paper. Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan. Then, store the pan in the fridge while preparing the filling.
Let's make the cheesecake filling. Put the whipping cream, plain yogurt, firm tofu, cream cheese, sugar and lemon juice into a blender. Cover with a lid, pulse and then mix until smooth. A tip to blend the mixture quickly is to put the liquid ingredients first. Turn off the blender.
Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
Put the gelatin into the blender, cover and blend the filling again.
Remove the pitcher and pour the filling into the chilled cake pan. Let it sit in the fridge for 2 to 3 hours to firm up.
Now, the cheesecake is ready to serve. Place the cake pan onto a can to remove the cake. Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan. Push down the side of the cake pan, removing the cheesecake.
Place the cheesecake onto a cake turntable and remove the bottom of the pan. Wipe the blade of a cake knife with a dampened towel and cut the cake in half.
Cleaning the blade for every cut with the towel helps it to cut smoothly. Cut out a quarter piece and then cut it in half. Place the cheesecake onto a plate.
You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing.
Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.
Let’s make the roux. Drop the butter in the pan over low heat. Let the butter melt in the pan. Add the sieved flour to the melted butter. Stir-fry the flour thoroughly with a wooden paddle. Be careful not to burn the mixture.
Stir continuously for more than 10 minutes to brown the mixture. When it becomes brown as shown, turn off the burner and place the pan on a trivet.
Dilute the mixture by adding one third of the bouillon broth.
Continue mixing vigorously, gather and place the roux on a plate.
Let’s cut the vegetables. Cut the onion in half. Remove the basal plate, the part of the root attached to the onion. Make a shallow cut vertically along the outer layers. This will help cut the onion into even pieces. Slice the onion across the shallow cut, making half inch slices.
Cut the carrot vertically into 4 slices. Stack the slices on top of each other and chop them into fine strips. Slice the button mushrooms into thin slices.
Let's make the hayashi sauce, similar to a thick demi-glace sauce. Lightly sprinkle the beef slices with the salt and the pepper.
Add the vegetable oil to the heated pan and swirl to coat it with the oil. With a pair of tongs, spread the beef slices on the pan with the seasoned side facing down. Sprinkle the pepper and the salt on the other side of the beef.
Let the beef cook on high heat without stirring until brown and then turn them over. When both sides become brown, place the beef on a plate and turn off the burner.
Tilt the pan toward you and remove the excess oil with a paper towel. Add the butter and olive oil to the pan and turn the heat to medium. Swirl the pan and let the butter melt. Put the chopped onion and carrot in the pan at once.
As with the beef, don’t overstir while browning the vegetables. Cooking thoroughly at this stage increases the flavor of the vegetables and shortens the cooking time. Add the chopped garlic clove and stir lightly.
When the aroma grows stronger, add the sliced button mushrooms and mix. When the mushrooms begins to wilt, add the tomato ketchup and toss to coat.
When the vegetables are well coated, place the beef slices back into the pan and distribute evenly among the vegetables. Add the red wine to the beef and vegetables and reduce the liquid on medium heat.
When the alcohol has evaporated completely, add the rest of the bouillon broth, canned diced tomatoes, honey and bay leaf to the sauce. Turn the burner on high and lightly stir with a ladle.
Skim off the foam with a mesh strainer. Reduce the heat, cover with a lid and simmer on low heat for 5 to 6 minutes.
Remove the lid. Drop in the roux and dissolve it in the sauce with the ladle.
Add the green peas, salt and Japanese Worcestershire sauce to the mixture. Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential. While occasionally stirring with the ladle, reduce the sauce on low heat until thickened as shown.
Test the flavor of the sauce and add salt and pepper to taste.
Add the soy sauce, lightly stir and the hayashi sauce is ready to serve.
Let’s serve the Hayashi Rice. Open the rice cooker and add the butter to the fresh steamed rice. Lightly stir with a rice paddle. When combined, stuff the rice into a cup. Serve the rice on a plate.
Ladle the hayashi sauce and the beef and vegetables beside the rice. Sprinkle on the chopped parsley. Finally, pour a dash of whipping cream onto the hayashi sauce.
When you make the roux, it becomes very hot so we recommend using a wooden paddle to mix it.
This homemade sauce is smooth and delicious and there is no need to purchase packaged demi-glace.
Except for carefully making the roux, this is a simple recipe requiring only to combine the ingredients in order.
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 prepare the vegetables. Use the outer layers of the onion to make the dish more presentable. Slice the onion into 1.5cm (0.6") slices and then cut them in half again.
Cut the eringi mushroom or king oyster mushroom in half. Cut it lengthwise and then slice into 5mm (0.2") slices. Cut the lettuce leaves in half lengthwise and then chop them into 1.5cm (0.6") strips.
And now, let’s stir-fry the vegetables. Heat the olive oil in a pan. Drop in the onion and eringi mushroom and toss to coat with the oil. Sprinkle on the salt and brown the vegetables. Finally, sprinkle on the pepper, turn off the burner and place the vegetables onto a plate.
Remove the steak from the fridge 1 hour before you start cooking. On one side of the steak, sprinkle the salt and the pepper.
Turn on the burner and heat the vegetable oil on medium heat. Place the steak onto the pan with the seasoned side facing down. Occasionally shake the pan to help it brown evenly.
With a pair of tongs, check the under side of the steak. When it has browned thoroughly, flip the steak over.
Once both sides are browned, turn off the burner and place it onto a plate with the tongs. Cover it with aluminum foil while preparing the next step. This will help keep the steak warm and contain the savory juices while preparing the next step.
Let’s make the delicious onion ponzu sauce. Remove the remaining oil in the pan with a paper towel. Add the sake and allow the alcohol to evaporate.
Turn on the burner and add the grated onion. Stir with a spatula and cook the onion until the pungent aroma softens.
Add the citrus-based ponzu sauce, grated garlic and butter. Continue stirring with the spatula and bring the sauce to a boil. When the butter is completely melted, the sauce is ready. Pour it into a sauce boat.
Let’s make the beef steak donburi. Place the chopped lettuce onto a bowl of hot steamed rice. Next, place the onion and mushroom along the edge of the bowl.
Remove the aluminum foil from the plate and place the steak onto a cutting board. Slice the beef using diagonal cuts.
Line up the beef slices on the lettuce, presenting the pink cut surface. Finally, garnish with the watercress on top.
Just before serving, pour a generous amount of the onion ponzu sauce onto the beef, onion and mushroom. Wasabi also goes great with this recipe so try it out if you are feeling a little adventurous.
Cook the steak medium so that the beef is tender and the pink cuts are visually appealing.
Let's make the cookie dough first. Whisk the butter until creamy. Gradually add the sugar, mix and dissolve in the butter.
When the color turns to white, gradually add the beaten egg and mix. Do not add the egg at once, otherwise the butter will separate. Bring the butter and egg to room temperature before use. This will make them easier to mix and the sugar will dissolve better.
Add the baking powder to the cake flour and mix with a spatula. Sift the flour mixture into a bowl. Sift it again.
Add one third of the cake flour to the butter mixture. Lightly mix with a spatula. Add another one third of the flour and lightly mix. Add the rest and stir until all the flour is thoroughly mixed. Be careful not to overmix the dough.
Place the dough on the cooking tray covered with plastic wrap. Rub bread flour on your hands and shape the dough into a cylinder. Cover with the plastic wrap. Cool down the cookie dough in a fridge for over 1 hour.
Let's make the bread dough next. Add the sugar, salt, non-fat dry milk powder and instant yeast to the bread flour. Whisk the flour mixture well. Dilute the beaten egg with the warm water. Gradually pour it into the flour and stir with a spatula until evenly mixed.
Clean the spatula with a scraper and place the flour mixture on a pastry board. Gather the crumble flour mixture and form it into a ball. Briefly knead it with your hands.
Throw the dough on the pastry board, fold it away, grab the side of the dough and throw it again. Gather the dough with the scraper. Knead the dough with your hands using your body weight. Repeat this process until the dough is less sticky.
Flatten the dough and spread on the butter. Gather the rim of the dough toward the center and knead in the butter. When the butter is mixed in, gather the dough with the scraper and form a dough ball.
Like shown before, continue to throw the dough on the board. Knead the dough on the board and throw again. Repeat this throwing and rolling process for 10 minutes. The dough is now smooth and glossy.
As shown in the video, shape the dough into a ball and replace it in the bowl. Cover with plastic wrap and let it sit in a warm place for 40 minutes. This conventional oven can keep its inside warm for fermentation.
The dough has now risen by 50% in volume. Remove the plastic wrap. Dip your finger in bread flour and make a hole in the dough. If the hole quickly disappears, the dough needs more fermentation. Measure the dough to get the total weight.
Dust bread flour on the pastry board and put on the dough. Flatten the dough and remove the gas inside. Roll the dough into a long cylinder. Divide the pre-measured dough into 5 even pieces. Make sure they are equal in weight.
Spread the dough toward the other side of the cutting surface. Shape each dough piece into a ball. Make sure the bottom is tightly closed. Line up the dough balls on the cooking tray dusted with flour. Cover with plastic wrap and let them rest for 20 minutes at a room temperature.
In the meantime, let's shape the cookie dough into round sheets. Divide the dough into 5 pieces. Measure each piece and make sure they are equal in weight. Put a bit of bread flour on your hands and shape each dough piece into a ball.
Place the ball on plastic wrap, cover with another wrap and press with the side of the scraper. Placing a three and a half inch diameter drawing under the wrap will help you get an equal set of cookie sheets.
Line up the cookie sheets on the cooking tray dusted with flour. Sit the tray in the fridge while the bread dough is resting. This will make the cookie dough easier to handle.
Let's shape the dough into Melonpan. Reshape each bread dough into a ball, cover with the cookie sheet and adjust the shape. Hold the dough upside down and stretch the cookie sheet up to the center.
Pinch the bottom of the bread dough and dip the cookie dough in sugar. Hold the Melonpan on your palm and make a diamond pattern on top with the scraper.
Line up the Melonpan on the baking sheet covered with parchment paper.
Let the Melonpan sit in the warm place for the second fermentation. This conventional oven can keep the inside at 37 °C (99 °F). After 40 minutes of the second rise, the Melonpan are almost doubled in volume.
Let's bake the Melonpan. Preheat the conventional oven at 170°C (338 °F) and bake the Melonpan for about 12 minutes. When each Melonpan gets slightly brown on top, remove the baking sheet from the oven. Cool them down on a cooling rack and they are ready to serve!
You can also let the dough rise in a styrofoam box filled with warm water. In that case, cover the bowl with a plastic bag and make sure the steam won't wet the dough.
The fermentation time depends on its temperature so be careful not to over-rise the dough.