1. Cook the rice
   

2. Chop the onions finely.

3. Hatch the meat and season it with salt and pepper from both sides.
   

4. Cover meat on both sides with the chopped onion and leave for 30 minutes or more. 

5. Cook the steak for 2-3min on each sides and ad the butter till melted and steak is done cooking. Remove the meat and place it on a plate.

6. Add red wine to the frying pan used for the beef to deglaze it. Boil down the wine while scraping off the meat juice.

7. Add cornstarch to soy sauce and mix with the wine in a seperate bowl. Adjust seasonings to personal preferences.

8. Remove the pan from heat and melt 1 tablespoon of butter in a frying pan and fry the onion used for the beef until it changes color. Adjust the flavor with salt and pepper and add the sauce.
   Then move the onion to the steak.
   

9. Put rice mixed with Umeboshi paste (pickled plum) in the bowl. Place the beef on top and add plenty of sauce. Top with the finely chopped, cooked onions.

Enjoy!