Key Points

The show focuses on how onions tenderise meat for this recipe, my findings are that they do that slighty but its not crazy noticable. Its the same as with honey tenderising meat, its doesn’t make a whole world of difference. Other than that, this is so far the best dish ive made from the show. Its a simple dish of steak and onions on rice, whats not to like.

The other ‘magical’ ingredient they use is umeboshi, or pickled plums. Soma uses these in a paste that he adds to the rice to make the dish more refreshing and to make you want to keep eating, did this magical paste do that? Yes, this surprisingly did work that way, these plums are super salty and sour, mixed with a little minced garlic and ginger then added to rice really makes you want to keep coming back for more.

How Did It Go?

So my dish didn’t come out looking anything like Soma’s, I believe this is because I followed his instructions instead of cooking it how I thought it should be done. My onions didn’t come out golden like his because in the show he says to add the onions to the sauce that you make in the pan that you cooked the meat in, so they dont go crispy and golden they go soft and translucent.

This dish really is delicious and most people should give it a go, its pretty simple and only really takes as long as it does to cook the rice as long as you prep the oniony meat beforehand. To make it what I did was; prep the steak, cook it off on a high heat and leave to rest, make the sauce with soy sauce and red wine, fry the onions in the pan until cooked, mix your pickled plum paste with the rice and serve.

For the sauce you want to deglase the pan with the soy sauce as the show points out its a burnt soy flavour, and I found adding it to the pan while its hot gives it that flavour. Then reduce some red wine with it and thicken with potato starch.

The Stuff You Need In Order To Cook This