Chaliapin Steak Don BETTER than Soma's
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- Опубліковано 7 сер 2024
- I’ve been getting requests to do the Chaliapin Steak Don recipe from Food Wars (Shokugeki no Soma) for a while now, and I think I can do it better than Yukihira Soma. The ideas presented in Food Wars are brilliant, but some of the execution is off (probably due to some creative leeway taken for dramatic effect). However, by fixing these techniques, it’s possible to make Food Wars food in real life worthy of the shokugeki judge’s reactions.
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INGREDIENTS FOR CHALIAPIN STEAK
270 grams steak
350 grams onions (finely diced)
1/4 teaspoon salt
Black pepper
1 tablespoon oil
2 tablespoons soy sauce
1/3 cup red wine
2 tablespoons butter
INGREDIENTS FOR DONBURI
2 rice cooker cups rice
70 grams umeboshi(10%) (pitted and minced)
Scallions for garnish
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INDEX:
0:00 Intro
0:15 Japanese Chef Reacts to Food Wars
2:17 Ingredients
3:19 Steak Prep
5:44 Umeboshi prep
6:29 Cook Chaliapin Steak
7:17 Onion Sauce
8:40 Make Ume Rice
9:01 Plating Chaliapin Steak Don
9:59 Tasting Food Wars Chaliapin Steak - Навчання та стиль
‘Not the best looking steak’? For about US$8 it looks so much better than any American steak. The marbling is insane. Even American Wagyu (at several times this price) doesn’t come close to this amount of marbling. Another reason I should have been born in Japan. 😎
Marbled Japanese beef is great in small quantities, but if I'm in the mood for a thick juicy streak I prefer leaner beef. I don't think one is better or worse, it just depends on how you plan to eat it 😉
@@NoRecipes good point. I guess I’ve just grown up on leaner meats, so the sight of something so beautifully marbled is pretty dream like. And since I’ve only been fortunate enough to have A5 Wagyu (from Miyazaki) twice, it’s hard to think of it being too heavy.
@@deannaatkinson3004 The grass is always greener....😆 Miyazaki beef is fantastic (I was born in Miyazaki) and A5 is the best marbling grade so you got the good stuff! I personally like the really fatty cuts grilled and closer to medium than rare, and then sliced thinly. Good A5 beef can be as much as $160 per pound (even here in Japan), so it's also cost prohibitive to have a large portion.
In japan wagyu beef is regular and cheap and you can get it anywhere
You been conditioned to eat trash for food in the usa, i never knew it till i start traveling the world
This was an excellent video. I love the feel of competition anime, and your editing and music helped recreate that. I'm definitely interested in more, and Food Wars certainly has a lot to offer.
Thanks Ian! This took a lot more work than my usual videos but I had a lot of fun doing it. I'm glad to hear you enjoyed it!
I've cooked this a couple of times before using different methods and I gotta say yours seems to be the best one so far. I'm definitely going to try it again because this looks super delicious
Thanks Oswaldo. I think the show is more for entertainment than to teach cooking so a lot of the cooking takes creative liberties that wouldn't work in real life. I'm glad to hear you found my interpretation helpful 😄
This looks mouthwatering, yes I must enjoy that. You are doing a great job.
Thank you!
This is brilliant in so many ways, Sensei! That is a mighty nice looking steak for 750 yen!
Loved seeing that we share the same way of wiping onion bits off the knife. I just woke up, and now I want this for breakfast! haha
Cheers!
Thank you! The steak was technically A5, but the marbling was not great and there was a big vein of connective tissue running down the middle, I guess that's why it was the one that ended up being leftover and marked down 😆
@@NoRecipes Ohhhhhhh
This feel-good video+recipe makes me feel like I'm in the middle of the animè and reality kitchen! Thank you chef for another mouthwatering dish 😁🙏
Thanks Orlyn! That's exactly what I was going for😁
I had already tried this recipe before, but your instructions are more realistic. I will try your instructions the next time I cook this. Thanks for the video.
You're welcome Andrew! I went through about 5 iterations before shooting this so I think I've gotten all the kinks worked out. I hope you enjoy it!
I enjoyed this video so much! 🥰
Thanks! I'm glad to hear it😄
I love Food Wars! It'd be so interesting to see your take on the dishes from there. I'd love to see how the tamago tempura don could be done!
Thanks for the suggestion Casey! You're the first to suggest it but I've added it to a list of ideas I keep with the number of requests for each.
Aw, that looks soooo goood!! 😋 Gonna try and make for the fam! Btw, my mom love, love, Loved the hiyajiru!😋😋😋
Thanks Lynda! I hope you and your family enjoy this one too😄
Oh you are getting good mister! Love this video already the first few seconds!
Thank you! I hope you enjoyed the rest of it😆
running the anime music through the whole thing, and putting the coloured backgrounds on during tasting, were EXCELLENT extra touches! haha
When you were about to cut up the steak, though, I mistakenly thought the knife was turned the opposite way, and gasped as I thought you were about to slice off your fingers. (Of course you wouldn't, but it was an, 一瞬、思ったthing.)
I spent 4 hours looking for music that kinda matched so I'm so happy to hear you noticed😁 all in I spent about 3 weeks on this, so I don't think I can make these all the time, but I'd definitely like to do more! I've done stupid stuff with knives before (usually when I'm paying more attention to the camera or an audience than what I'm doing with my hands), so your thought was entirely plausible😆
@@NoRecipes Such dedication! You're a man after my own heart!
good job bro, super fire
Thanks Riegel!
The marbling on that steak looks good my man!
I've been using this onion juice in my marinated steaks for years since watching this episode
There are lots of veggies that contain proteolytic enzymes (enzymes that breakdown protein and make them more tender). Ginger, kiwifruit, and papaya are a few more you can add to your toolbox😉
@@NoRecipes nice, I like the onion since I think it compliments the flavor of a nice steak well
I’ve used Cooking With Dog’s recipe for Chaliapin Steak but I like your version with finishing the onions with re wine and butter. I’ll give it a try!
I hope you enjoy it!
Oh gosh, I just cooked steak for dinner. I wish I’ve watched your video before I cook it 😂
Looks soooooo goooood.
I hope you get a chance to try this next time 😄
Daaaang, that looks so good!
Thanks Kim!😁
Wow it looks like soo yummy. Good recipe.
Thanks!
This is amazing!
Thank you!
Onions are my absolute favorite ingredient to add to almost any meat dish I make. I especially love them caramelized and I gotta say those onions you made look mouth watering delicious 🤤
Thanks Dr Gonzo, they're one of my favorite ingredients as well!
That was amazing I’m speechless
Thanks! Glad you enjoyed it 😄
Looks great.
Thanks Alex!
All the recipes made by you looks extremely mouth watering I wish I was with you while tasting the recipes 😋. BTW Plz make naruto style ramen in real in next video❤
Thank you! Making a good ramen is a several day affair so I haven't done a recipe recently, but I have a few ramen recipes on my website.
How do you have so little views man? AWESOME RECIPE
Easy like/sub!
Thanks dude! Welcome to the channel!
Marc Matsumoto is criminally underrated on UA-cam.
This looks mouthwatering.
And it is actually a Version of the recipe that is achievable.
Thank you! Food Wars is fun to watch, but there are definitely some inaccuracies in the way they portray the cooking. The director probably takes some creative leeway to make things more dramatic but sadly this makes it harder for people to get it to come out the way they show it.
@@NoRecipes Totally, especially in the later seasons. But it really got me into cooking and the actual recipes in the Manga are really good. I tried Megumis Onigiri and they turned out Great.
@@lofthestars2088 I haven't read the manga yet but I'll have to check it out.
i like your cooking looks yummy 🤤
Thanks Kristine, it was good to see at the premier!
looked more legit than the others. subbed!
Thanks Kenneth, probably helps that I'm in Japan. Welcome to the channel!
I currently live in Japan and I’m amazed that you can buy steak with that high fat content at such low price. I never found any place that would sell steak similar to it. It’s all mostly lean meat with almost no marbling to it. I can’t wait to try this recipe out
I'm not sure where in Japan you live, but here in the suburbs of Tokyo, we have a few discount supermarkets that carry A5 grade wagyu and if you go at the right time, it's sometimes on sale.
@@NoRecipes I live in the iwakuni area. They have marbled meat for cheap and it’s good. It’s sold in YouMe Town
@@charliewelch4301 Ahh sorry I misunderstood your comment! Glad to hear you have a place to get good beef for cheap!
@@NoRecipes I’m sorry. I didn’t add the “in the states” after “similar to it”. I should be apologizing. Not you
For my next suggestion to make on Food Wars. You should try and make the Gotcha Pork Roast. It was the best recipe I've made for my family and they've gone nuts with it. This dish can be found in Season 1 of the first episode.
Thank you!
You're welcome!
That looks amazing. Would it be possible to do one of the curry dishes from the tournament arc in Shokugeki no Soma?
Thanks Bombadil! You're the first one to mention this, but I'll add this to the list and see if there are others that are interested.
@@NoRecipes You're welcome. Granted most of those curry dishes only show the end result.... so might not be the best thing to suggest.
@@bakamazoku I do like a good challenge😆
Amazing video! Did you use regular white rice or sticky rice?
Thanks! That depends on what you consider "regular". Here in Japan, the norm is short-grain rice. It is stickier than medium or long grain rice, but not as sticky as mochi rice (a.k.a. glutinous rice).
Epic!
Thanks!
This looks soo good, is this recipe does it work on any of our favorite cut off beef or does it have to be like tenderloin?
Thanks Eduardo! The method will make any cut of meat more tender, but the change is relative to where you start. For example if 1 is the least tender and 10 is the most tender and you start with a steak that's an 8, it might make it a 10, but if you start with a tough cut at 1, it's only going to take it to 3. That being said if you have a cut that you already enjoy as steak, this will just take that and make it better.
I wanna be nice... Good job with the onions and choice of ingredients.
Huge fan of food wars and made a few of the dishes. Like your method for the steak, will try next time. Also, could you please make the Ojiya-Style Pacific Saury Takikomi Gohan 🙏🙏🙏 it looked so good and would make a great fall/winter time dish. Thanks!!!
Thanks for the kind words and the suggestion. I've added it to the list of request.
Made this the other day following your recipe, tasted awesome!!! Thanks so much for the recipe!
Yummy 😋
Thanks Merlina!
Wow steak ! Looks so yummy!
Thanks Judy!
It hurts to see why such good content doesn't get views and other sh*ts get many views
😆 Thanks!
This was really beautifully done, I hope you make more shokugeki no some recipes! You should check out Soma's Evolved Nori Bento, Ryu's Lobster Curry with Cognac, Isshiki's Wild Rabbit Suimono, Soma's Chicken Wing Gyoza, Saito's Jewel Butter Kaisendon, Megumi's Kozuyu Shoyu Paitan (or her Nine Vegetable Terrine for a REAL challenge haha), Rindo's Spear Squid Causa, Alice's Jewel Box Temari Bento, or Tsukasa's Venison Roast of Two Expressions. Sorry for the long comment, I meant to only suggest a couple but the more I thought about it, the more dishes I remembered I would love to see your detailed take on!
Oh I also forgot to mention! The Aldinis' Grilled Duck with Japanese Salsa Verde from the fall camp! It would be really interesting to see uruka used in real life
Thank you, and thanks for all your suggestions. I've added them to the list of candidates for future videos. BTW, uruka is one of those things that's kind of hard to find, even in Japan, unless you live in certain areas. It's made by salting the innards of Ayu, a small freshwater fish. It is very salty and bitter (from the bile). The only ways I've seen people eat it here are as an addition to miso soup, as topping for rice, or eaten by itself as a side dish for sake. It has a ton of umami though and I guess the bitterness might be nice with the other greens in the sauce.
@@NoRecipes ah thanks for the detailed response! I figured uruka was something unique and hard to find in the states where I am, but was hoping that someone familiar with the ingredient could suggest an alternative way of achieving deep umami in a sauce! My cultural background is Vietnamese and Chinese and we definitely have some special fermented and stinky ingredients that are hard to source hahaha so I just have to make do with what I can find!
@@cheesypuffkins To be honest I think there are better ways to get umami in food. Aside from being pretty hard to find, uruka has a very bitter taste, which I'm not too fond of. There is another similar delicacy called shutou made from the internal organs of skipjack tuna (Katsuo). They they don't include the gall bladder so you don't end up with the bitter bile and I think it has more umami than uruka. I use it as a substitute for anchovies in pastas, sauces, bagna cauda, etc.
@@NoRecipes oh wonderful! I've only had shutou once, at a Japanese friend's parents' house. They had it out to eat with sake and I don't remember being too fond of it on its own due to the intense saltiness. I didn't think to cook with it, I'll have to try that! Do you have any recommendations when buying it?
Pickled plum paste is one of man's greatest creations.
Indeed!
I live in Texas and the barbecue here is pretty good alot of people say its the best in the us but sometimes the Korean BBQ and Japanese steak, just hits the spot differently especially with scallions and rice, its very filling and tasty, I would try cooking this if I had the patience and experience to, it looks very good, but I personally might have skipped out on the pickled plum depending on how sour it is, I prefer a vinegar tasting sour over per say a warheads extreme sour.
Nothin like brisket smoked with hickory with a slab of Texas toast 🤤 The ume gives the rice a taste similar to sushi rice. It's sour, but not crazy.
Thinking about you spending 3 weeks on this, was JUST the inspiration I needed, to pull me out of my low period. I've been telling myself ALL DAY that I need to edit this beer review, but so far, I haven't been able to sit down and do it. I'm sure you know the feeling, eh? "There's a mountain of work to do, and I just CAAAAAAN'T bring myself to get started!" Groan. Sigh.
I feel you brother! This week's video is only 5 minutes long, but it took me 3 days to edit.
that cooked onions look DELICIOUSLY BETTER! and that steak~ 🤤🤤🤤
Hahaha they are pretty tasty!
lol i love showing us whats on the laptop screen by editing/projecting it onto the back instead of cutting back and forth
You're the first person to notice (or at least mention) that 😄Thanks!
Looks so good chef! Can you also pls show how to make creamy thick ramen?
Some non-pork options would be great!
Hi Riya, creamy ramen is usually Tonkotsu based (pork bone). It's the fat in the pork bone marrow that gives it it's creamy texture. I do have a chicken-based creamy ramen recipe here though: norecipes.com/chicken-ramen-recipe/ No video yet, but hopefully this winter.
Try the Gatcha pork roast from episode 1 or Transformation Furikake from episode 2. I've seen some people made that for real like in Binging with Babish.
The gotcha pork roast has been another popular request. In order to get it into that shape you need to make the potatoes pretty dry. While mashed potatoes and bacon are always going to taste good, I don't see the point of going through the effort to shape it into a roast. It would be a lot tastier to roast slab bacon and serve it with a really nice creamy mashed potato. As for the Furikake, it's an interesting idea, but I think it would be almost impossible to shoot in real life because the aspic will melt on contact with the hot rice making it a soupy mess. It would probably be pretty tasty though, so let me think about this some more.
@@NoRecipes By all means. I'll look forward for whatever the food based on Food Wars. Don't push yourself and stay alive!😉👍🏻
Liked, subscribed and here's the comment. Now give me more Shokugeki No Soma recreations :P
Thanks! Any requests in particular?
@@NoRecipes I'm planning on doing a rewatch of the series, will make a list :P I dish I saw in an anime that peaked my interest was a "white curry" from The Day I became a God, but there was also a white-ish curry from Shokugeki No Soma. Not sure how well either tastes, but according to the people eating them, they were both amazing :P
@@4thDeadlySin I've seen white curries in Southeast Asia before (I've had it in Singapore and Indonesia), so I wonder if they were riffing off of those.
"Not a bad looking steak" dude.....that marbleing is crazy. In the US when i buy a freaking ny strip it's almost entirely red.
😆 I lived in the US for 35 years and remember the steaks there. Even "American beef" here in Japan has pretty decent marbling.
I'm wondering what brand of umeboshi you used because when I went looking for them they didn't really say low sodium
I’m based in Japan where most brands of umeboshi list the salt % if your umeboshi is very salt you can just use less.
Thank you for the information that helps a lot
I wonder why you don’t have more subs!
Thanks! I've seen a ton of growth the past two years so I'm pretty happy with where things are headed. 😃
for a second i was like, wtf can he understand whats being said without the subtitles. then it dawned on that his Japanese 😂
... and I live in Japan 😆
Thx to Shokugeki no Soma i´ve heard the first time something about the Steak Chaliapin.
Searched for a recepie online, cooked it myself.
It was stiff af.
I was not impressed.
(Will cook it exactly like you did it and give it another try. Good job, it realy looks delicious.)
I hope you enjoy this one more. How well done did you cook it? Steaks tend to get dried out and tough if they're overcooked. Also the enzymes in onions aren't as effective as the enzymes in other fruits and veggies like kiwi and ginger, so if your meat was really tough to begin with it's not going change that.
@@NoRecipes Well, rare. More a bit on the medium-rare side. I have to admit i simply bought a Entrecoute for that and it seems like that was just the wrong piece of meat.
It´s nearly impossible to me to find a marbled steak like yours. Here in germany we "like it meaty,not fatty"^^.
Btw, I knew about pineapple and ginger as softener. Worked with them a few times and was amazed. Kiwi is absolutly new to me. Especialy for the taste.
Have you any recipe or suggestion of how i could use Kiwi with meat?
Realy enyoiing your channel btw.
@@MrHFAlucard Thanks! I believe an Entrecoute is the same cut as ribeye in the US so it should have been okay. My guess is that if you followed the recipe as shown in the anime the onion enzymes weren't able to do their thing. The best way to do this is to grate them, but chopping and salting them is another way to get them to leech out juices to coat the steak. The enzymes in onions aren't as aggressive as the bromelain in pineapple (which can turn meat into paste if you leave it too long) so it does take a little longer to have the tenderizing effect. I like actinidin in kiwi the best for meat tenderization though. It's an aggressive tenderizer so you don't need to use much, but I think it's selective in the proteins it degrades because the meat never looses it's shape like with pineapple. I use a bit of kiwi in my marinade when ever I make yakiniku. You only need about a 1/4 kiwi for a cup of marinade so it's pretty easy to mask the flavor of the kiwi with other ingredients. You could probably even use it for this recipe if you wanted to.
@@NoRecipes Thx. I think i will give the Kiwi a try in my next Thai-style salad with papaya and beef. Sounds like an easy start to try that out.
And yes, i prepared the onions like in the Anime.
Im not a professional chef but a very passionate hobbycook who realy wants to learn something new on a nearly dayly base.
Honey,as an example from Soma again, worked like some kind of crazy magic to tenderize some chunky bits of meat.
Not only for some marinades used for bbq or the classical "Honey glaced Ham".
Works wonders on nearly every kind of ragout and even some stews.
Would onion paste instead of chopped onions tendorize the steak better?
You'll be able to release more enzymes by grating the onion, but then it won't work as well for the sauce. Plus if tenderization is the goal there are better things to use like ginger or kiwifruit (their enzymes are more effective at tenderizing meat).
What could be substituted for red wine if you don't want to add direct alcohol to the cooking (I know Soy Sauce has a bit of it but if one would rather not add straight alcohol). Can honteri mirin work or is there something else like grape juice? I definitely want to try this your way it looks amazing. Thanks!
Edit* I also wanted to come back to add to my previous question how many mg sodium does your "low sodium" umeboshi equate to on the package contents detailing? My umeboshi states 860mg per 2 pieces so 430mg per 1. Just want to calculate the difference in case I need to use less because I cannot tell if mine would be considered normal or low sodium. Thanks!
The wine is there for flavor and the alcohol burns off as the sauce is cooked. Both mirin and wine have around 14% ABV so I'm not really sure why mirin would be okay if wine is not. You could certainly substitute it in, but mirin is quite sweet and will make the sauce taste more like teriyaki sauce (Chaliapin Steak is supposed to be a Western style dish). As for the umeboshi, this might be a little difficult to figure out as the salt % is by mass of the raw ume before it was pickled. It releases a lot of liquid during the pickling and drying process so it's hard to say exactly how much sodium an umeboshi has after the process. Also keep in mind that salt is only about 40% sodium. My advice would be to add a little at a time and taste as you go.
@@NoRecipes Thanks so much. And I meant the mizkin honteri mirin the one that is considered non-alcoholic / less than 0.5% alcohol. Not the regular Mirin. Maybe I'll just use grape juice considering wine is made from grapes and if the alcohol burns off of the wine basically that results in it being essentially grape juice? Or not quite? And okay I figured the umeboshi was going to be more complicated than that it seems to be a very unique ingredient. I'll have to play with that like you said as I go. But if you have thoughts on the grape juice as a substitute idea let me know if you could see an avenue for that working! Thanks again.
@@Drizzydid Gotcha, I'm not familiar with that product but it sounds like fake mirin, which is basically sugar syrup with flavor additives. Since wine doesn't have much residual sugar I wouldn't recommend it. As for grape juice, comparing grape juice to wine is like comparing soy milk to soy sauce or milk to cheese. Although the base ingredient may be grapes, the fermentation process significantly changes the flavors and taste of the juice. It's not going to taste the same, but you'll get a better tasting sauce by substituting chicken stock with a splash of apple cider vinegar.
@@NoRecipes Your knowledge is so vast and impressive! I’ll try it next weekend hopefully. Thank you so much!
@@Drizzydid You're welcome, I hope you enjoy it!
any other suggestion to use instead of wine, but not beef or chicken or vegetable stock
Hi Deniz, the wine is added for flavor, so it's a little difficult the substitute. I would recommend a mixture of stock with some vinegar, but since you said no stock, you'll need to use some kind of liquid. It won't taste as good but you could use water.
is it possible to use white wine instead of red wine for this? Its the only one I have on hand at the moment but I don't want to use something that'll ruin the overall flavor
It won't have quite the same flavor, but white wine will still be delicious here.
@@NoRecipes I went with the white wine, but I'll try to give red wine a try next time. Great vid man, keep up the solid food wars content!
@@benhasan4911 Thanks! Glad to hear you enjoyed it!
is there a non alcoholic substitute for the red wine?
The alcohol in the wine boils off (ethanol has a lower boiling point than water). You're not going to find another ingredient with the same taste as wine, but you could substitute some chicken or vegetable stock which will still give you a nice tasting onion sauce.
Is this the only recipe you did from Shokugeki no Souma?
Yea, it didn't do very well and it took quite a bit more effort than my normal videos so I haven't done any others. 🫤
dope
Thanks!
I can't get that red color in the onions, not enough wine? bad quality wine? What did I do wrong?
There are a couple of possibilities. What color are your onions ending up?
Can you do the beef stew from his battle with mimasaka
It's actually already on my (long) list of recipes to do, but while you wait, here's one that's similar: ua-cam.com/video/VYEnbaoHlXA/v-deo.html
@@NoRecipes perfect reply
Made this tonight. Made some facepalm worthy mistakes so wasn't as pretty as yours, but did get a request to make it again so I guess came out pretty good! 😁
Hi Lynda I'm glad it turned okay despite the issues. Were the mistakes a result of something confusing in the recipe?
@@NoRecipes No, just my own stupid mistakes ... like turning on the single burner on the stove instead of the double and wondering why my pan didn't get hot enough so couldn't get the nice crust on the steak (and realizing it while wondering why the onions weren't caramelizing either). Stuff like that. smh 🤦♀️😅
@@lyndam5947 I have those days too, so don't be too hard on yourself😀I hope it goes better the next time😄
What steak is that? The Marbling is soo good for 755yen???
Hi D.R. I believe it's the equivalent to an NY strip. It was technically A5 grade, but the marbling wasn't the best and there was a bit of connective tissue running through it which the onions were able to tenderize. Also, it was 755 yen half off (it was originally over 1500 yen).
@@NoRecipes Wow, amazing! That is still great price!
I prefer this chaliapin steak don rather than havin steak and potatoes 😁.
I'm not a huge steak fan, but I this was pretty amazing 😄
Is that beef or pork steak?
It's beef. You can get a more detailed list of ingredients with explanations of each one on my website (link is in the video description).
I know its probably not necessary.. but imagine if you had just a sprinkle of msg 0.o
😆msg isn't my thing, but it is a quick way to add extra umami.
I guess this worth a shot .. hmm..
If you like steak and you like onions I think you'll probably enjoy this.😉
Good quality video but I found some of the statements to be disagreeable
Sorry to hear that, which one was that?
I like how the show specifically uses a cheap cut of steak to prove the (albeit fake) point that it can be as good as the most beautiful wagyu steak ever, but you ended up using a great cut here anyway for the recipe 😏
I tried this on a few steaks ranging from cheap Aussie beef to UDSA prime, and at the end of the day the enzymes in onions just aren't strong enough to make very cheap steaks tender. If you want a miracle worker, I'd suggest using Kiwifruit. It contains a proteolytic enzyme called Actinidain which works wonders on connective tissue without turning the meat to mush. As you pointed out, this dish is based on a fictional dish so to make it as true to the original as possible, while making it taste as good as possible in real life, I made the trade off of using better meat.
Choosing wagyu already defeated the purpose of Soma's chaliapin steak. In the show, he uses cheap ingredients and make the best food as he can out from those.
"Wagyu" just means "Japanese beef" (as in beef that was produced in Japan). This was a higher grade of beef, but it was 50% off, so I think I stuck to the spirit of things 😉 As for using cheaper cuts of beef, I tested this with tougher cuts. Onions contain proteolytic enzymes that make meat tender but they're not as powerful as the enzymes in something like pineapple or kiwi, so it doesn't do much for sinew or connective tissue. If want a tender steak in real life, you're going to either need to use an more active enzyme, or you need to use better meat.
What??? You do anime food??? Can you do more?
Hi Sara, I did a few videos, but they didn't do very well, and were a lot of work to make so I stopped. Just looked at the stats on this one and I guess it was a late bloomer😄 I also have one for Rengoku's train bento from Demon Slayer here: ua-cam.com/video/ApJkm4-NvjE/v-deo.html
yooo
I like your videos and enjoy food wars, but I did not like this recipe tbh. Too onion heavy for the amount of steak, and grilling it rather than pan frying is preferable for me. The sauce was less like a sauce and more like a topping as well, again just due to the amount of onion that this recipe calls for. You could probably halve the recommended amount and be fine. Anyway, cool video, and it did get me off the couch and into the kitchen. Thanks!
All valid points but I was trying to stick to what was shown in the show. If it were me, I would have done it a little differently.
the meat really melt in ur mouth???
That might be a slight exaggeration, it isn't like cotton candy, but to say you could chew this without teeth is not.
Not using salt to season a steak 😧
There's salt in the onions, which soaks into the meat as the onions sweat. The meat doesn't need to be super well seasoned because it's sliced thinly and served with a sauce.
@@NoRecipes i know lol. I'm just kidding ya.
@@theguywhomakesthetrees2057 Ahhh 😆