Shaljapin Steak Donburi

Ingredients

Yields 2 servings.

• 2 sirloin steaks
• 1 1⁄2 onions
• 2 bowls steamed rice
• 1 Tbsp umeboshi paste
• 4 Tbsp red wine
• 1 Tbsp soy sauce
• 2 Tbsp butter
• salt and pepper
• dissolved starch
• spring onions, finely chopped

Instructions

Chop the onions finely. Remove the tendons from the beef and beat it with a meat tenderizer. Cover the meat with the chopped onions, and, after leaving it like that for 30 minutes, remove the onions and add salt and pepper.

Melt half the butter in a frying pan and fry the onions until they change color; season and put aside.

Melt the remaining butter in the pan and fry the meat from both sides as desired. Remove from pan.

Add wine to the pan and reduce with the meat juice. Add back onions and season with soy sauce. Thicken with starch

Cut the meat into bite-size pieces. Put rice mixed with umeboshi paste in a bowl. Put meat on top and pour wine sauce over it. Garnish with spring onions. Serve immediately.