Steps

1. Take 500g beef rump roast out of the refrigerator and let it come to room temperature. [Key Tip!] Letting it sit for 1-2 hours to reach room temperature ensures even cooking.
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2. Generously rub 1 tsp salt all over the meat.
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3. Wrap the meat tightly with plastic wrap, ensuring no air pockets, and let it sit for 1-2 hours. [Key Tip!] This helps the salt penetrate the meat, doubling as a room temperature rest.
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4. Slice 1 onion into rings. [Key Tip!] Slicing into rings is important.
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5. Pat dry any excess moisture released from the meat with paper towels.
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6. Heat a frying pan thoroughly and add 1-2 tbsp olive oil. [Key Tip!] To lock in the flavor quickly, heat the pan until it's smoking.
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7. Sear the meat on all sides in the hot pan for about 1 minute per side. [Key Tip!] Be careful of splattering oil. Lower the heat if the pan gets too hot.
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8. Sear the cut surfaces of the meat for about 30 seconds each. [Key Tip!] Aim for about 5 minutes of total searing time. Avoid overcooking the cut surfaces, as they can become tough.
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9. Remove the seared meat from the frying pan temporarily.
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10. Let the hot frying pan cool down slightly.
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11. Spread the sliced 1 onion evenly on the bottom of the cooled frying pan.
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12. Place the seared meat on top of the onions and sprinkle with 3 tbsp Cooking Sake (Rice Wine).
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13. Cover with a lid and steam-fry on low heat (one side). [Key Tip!] The onions act as a cushion, preventing the meat from direct contact with the pan, allowing for gentle cooking and preventing toughness. Steaming with sake removes gamey odors and tenderizes the meat. Adjust steaming time based on meat thickness.
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14. Open the lid, flip the meat, and cover with the lid again to steam-fry the other side.
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15. Carefully remove the steamed meat and wrap it thoroughly with two layers of aluminum foil and two layers of kitchen towels.
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16. Let the wrapped meat rest for a while. [Key Tip!] This allows residual heat to continue cooking and the juices to redistribute. Cutting immediately will cause the juices to run out.
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17. Simmer the onions remaining in the frying pan where the meat was steamed over low heat. [Key Tip!] The meat's flavor has infused into the onions.
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18. Add 1 tsp sugar, 2 tbsp Mirin (Sweet Rice Wine), 1 tbsp soy sauce, 1/2 tsp vinegar, and (if available) 2 tbsp red wine to the simmering onions and mix. [Key Tip!] For a richer gravy, you can add Worcestershire sauce or ketchup. Red wine adds aroma and depth.
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19. Add the juices released from the rested meat to the sauce and simmer until it thickens. [Key Tip!] The meat juices are the best seasoning.
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20. After wrapping the cooked roast beef in paper towels, then in plastic wrap, let it rest in the refrigerator (preparing the day before is recommended). [Key Tip!] Resting in the refrigerator allows the flavors to meld, resulting in a moister and more delicious roast beef.
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21. Trim the edges of the chilled roast beef and slice as thinly as possible. [Key Tip!] Thin slicing is recommended.
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22. Arrange the sliced roast beef on a plate. Serve with wasabi or whole grain mustard to your liking. [Key Tip!] Serve the sauce with the caramelized onions and a sprinkle of pepper for an even tastier result.
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