This is a Western-style hunk of prime beef, but with a Japanese flair. The steak is topped with onions that have been reduced and caramelized with Japanese seasonings and cut with rice vinegar. So incredibly mouthwatering! We adapted this steak from the original recipe of the Imperial Hotel in Tokyo, one of Tokyo’s oldest and classiest hotels. In 1936, a Russian opera star named Feodor Chaliapin was a guest there, and requested a tender steak. The chef complied, with this dish. The bass virtuoso was delighted, and so apparently, was the hotel, which promptly put it on the menu. Eat this steak with a knife and fork; serve with rice and steamed or sautéed vegetables on the side. Besides sirloin, you can use rib eye, tenderloin, or filet mignon.
This recipe is excerpted from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from The Streets and Kitchens of Tokyo and Beyond.
Reprinted with permission from Japanese Soul Cooking, by Tadashi Ono and Harris Salat, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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