Quote by Yuto Tsukuda

“First, we put some shallow cuts in the meat in a grill pattern... then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit." Covering the meat with onions? I think I read about that somewhere... "Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan... ... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions... ... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice... and it's done!" "Oh, yeah! Now I remember! This... IS A CHALIAPIN STEAK!" CHALIAPIN STEAK It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world. "Okay you two, taste it!" "A-all right..." It... It's so tender! "Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite... ...it practically melts in my mouth!" "Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender." You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite... there's no knocking the combination it makes with the rice, either. Who would've thought of using a steak grilling technique... ... on a beef bowl?”

Quote by Yuto Tsukuda