Hayashi raisu
Hashed beef rice or Hayashi rice (ハヤシライス) is a dish popular in Japan as a Western-style dish (yōshoku). It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. This sauce is served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream.
Ingredients
- 450g / 1 lb thinly sliced beef
- 4 medium onions, thinly sliced
- About 10-12 mushrooms, sliced
- 1 medium carrot, thinly sliced
- Butter or oil
- 1 garlic clove, chopped
- 1 cup (240ml) red wine
- 2 bay leaves
- 1 tsp. dried thyme
- 1 Tbs. Worcestershire sauce or Bulldog chuunou sauce
- 1 Tbs. soy sauce
- Parsley or green peas for garnish
The sauce ingredients:
- ½ cup demi-glace or 4 cups strong beef stock
- 1 16-oz or 440g can of canned tomatoes
- 1 Tbs. tomato paste
- 2 Tbs. butter
- 3 Tbs. flour
- Water
Preparation
To get started chop all the ingredients and set them aside so you can use them on demand later. Timing is everything if you want your stew to be memorable.
Sauté the beef and the onions in butter or oil a heavy pot, add the garlic when the beef has sealed on all sides.
When the garlic begins to brown add the mushrooms and carrots, let them heat up for a minute or two. Add more butter if necessary.
Add the wine, bay leaves, thyme, the Worcestershire sauce or Bulldog chuunou sauce and soy sauce to the pot and mix all well together.
The stew will be done in 30 or 35 minutes so now its time to get the sauce going.
In a large pan add the butter, when it has melted sprinkle the flour over it while stirring to avoid any lumps. Add some soy sauce and tomato paste after that stirring all the time. The sauce will be ready when its consistency is a a thick red and brown paste. You can just keep adding flour or water until you’re happy with the thickness.
Serve with white rice and garnish. This recipe will serve four hungry stew questers.