Hayashi Rice
A Japanese home-style dish of thinly sliced beef, onion and mushrooms simmered in a rich wine-tomato sauce, served over hot rice.
Ingredients
- thinly sliced beef600 g
- onion300 g
- button mushrooms200 g
- vegetable oil1 tbsp
- butter30 g
- dry red wine150 ml
- demi-glace sauce300 g
- beef broth350 ml
- tomato paste2 tbsp
- ketchup2 tbsp
- worcestershire sauce1 tbsp
- bay leaf1 leaf
- salt1 to taste
- ground black pepper1 to taste
- boiled rice600 g
Instructions
Cut the beef into thin strips or small pieces, season with salt and pepper. Slice the onion into half-rings and the mushrooms into slices.
Heat vegetable oil with half of the butter in a wide saucepan. Over medium-high heat, quickly sear the beef for 2–3 minutes until lightly browned, then transfer to a plate.
In the same saucepan, melt the remaining butter, add the onion and cook for 5–7 minutes until soft and golden. Add the mushrooms and cook for another 3–4 minutes.
Pour in the red wine, scrape up the browned bits from the bottom with a spatula, and simmer for 2 minutes to cook off the alcohol.
Add the demi-glace, beef stock, tomato paste, ketchup, Worcestershire sauce and bay leaf. Stir, bring to a gentle simmer and cook uncovered for 10 minutes.
Return the beef to the sauce and warm through over low heat for 3–5 minutes, keeping it from boiling hard so the thin slices of meat stay tender. Remove the bay leaf and adjust salt and black pepper to taste.
Spoon hot cooked rice onto plates, top with the hayashi rice sauce and serve immediately.
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