NOVEMBER 2020 (VOL. 157)
Hayashi Rice (also called Hashed Beef) is a very popular Western-style rice dish in Japan.
You can use the mix (roux) to save time, but in this video I will show you how to make it from scratch 🙂
Time: 1 hour
Number of servings: 4
400g (14oz.) thinly sliced beef
1 (200g=7oz.) onion
* 1 (200g=7oz.) onion
* 1/2 (100g=3.5oz.) carrot
* 1 (200g=7oz.) tomato
* 2 tbsp. butter
* 100ml red wine
* 2 tbsp. flour
* 1 can (290g=10oz.) demi-glace sauce
* 1 consomme cube (or bouillon cube)
* 1 bay leaf
* 400ml water
* 1 tsp. salt
* cracked black pepper
2 tbsp. cooking oil
salt and cracked black pepper
Thinly slice the onion and carrot. Make cross incisions on the bottom surface of tomato. Bring a pot of water to a boil, pour it over the tomato to soften the skin, then peel (you can also dip the tomato in hot water for a few seconds to soften the skin). Seed tomato and cut into small pieces.
- Heat butter in a large stew pot. Add the sliced onion and carrot, then stir-fry on low until lightly colored golden brown.
- Add red wine and simmer on low until somewhat absorbed. Add flour and mix well.
- Add tomato, demi-glace sauce, consomme cube, bay leaf, and water. Bring to a boil, remove the foam, turn the heat down to medium, season with salt and pepper. Then cover and cook for about 5 minutes.
- Drain well with a strainer. *You can eat strained vegetables but they don’t taste good, so I don’t recommend eating them…
((Make Hayashi Rice))
- Cut thinly sliced beef into bite size pieces and season with 1 tsp. of salt. Slice onion into bite-size wedges.
- In a large stew pot, heat 1 tbsp. of cooking oil, stir-fry the onion slices until tender.
- Add 1 tbsp. of cooking oil and the beef, then saute until no longer pink.
- Add the roux, then cook on low for 10 minutes. Season with salt and pepper if needed.
- Serve it on a hot bed of rice. Garnish with parsley if you have.