How are you counting that? It seems to me that very few Asian dishes feature raw or intentionally undercooked meats, as compared to American dishes. There's one specific category, sushi. Besides that, there's what? A few niche delicacies? No one is cooking medium-rare chicken teriyaki or any of the other staples of Asian restaurant food.

Meanwhile, "how cooked do you want it" is a standard question for any place that serves beef in America. Every place that serves steak will give it to you undercooked. Even burger chains like Red Robin will offer you "medium" or "some pink" or equivalent. To say nothing of how many eggs are eaten undercooked - poached, sunny side up, anything like that is undercooked enough to require a warning label.