Beef Recipe

Recipe: Delicious Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms

Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms. I added lots of my hubby's favorite mushrooms to his favorite hayashi rice. By adding mushrooms, you will add a lot of great tasting stock to the stew. Microwave the onion to cut down on the cooking time.

Hayashi Rice (ハヤシライス)is a western style Japanese dish similar to a beef stew with onions and mushrooms. Since most households use "instant" roux blocks (as is the case with Japanese curry), Hayashi Rice is a simple comfort food that doesn't require a lot of fuss. Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce. You can cook Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms

  1. You need 200 grams of Thinly sliced and coarsely chopped beef or pork.
  2. Prepare 2 medium of Onion.
  3. It’s 1 1/2 of to 2 packs Mushrooms of your choice.
  4. It’s 1 can of Canned demi-glace sauce.
  5. You need 100 ml of Red wine.
  6. Prepare 150 ml of Water.
  7. You need 1 of Soup stock cube.
  8. Prepare 2 tbsp of Tomato ketchup.
  9. You need 2 tbsp of Japanese Worcestershire-style sauce.
  10. Prepare 1 of Salt and pepper.
  11. Prepare 2 tsp of Garlic powder.
  12. Prepare 20 grams of Butter (or vegetable oil or margarine).
  13. It’s 25 grams of Maple syrup (or pancake syrup).

This hearty and delicious stew is served with steamed rice. Hayashi Rice (ハヤシライス) Hayashi Rice (ハヤシライス)is a western style Japanese dish similar to a beef stew with onions and mushrooms. It's usually eaten like curry with rice. Savory, tangy and sweet, Hayashi Rice is made with caramelized onions and cheap cuts of beef simmered in red wine and tomato paste until the meat is fall-apart tender.

Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms step by step

  1. Cut the onion into wedges. Cut up the mushrooms into easy to eat pieces. I used button mushrooms, shimeji mushrooms, and maitake mushrooms this time..
  2. Put half the butter (10 g) and the garlic powder in a pan, and heat the pan over low heat until it's fragrant. Turn the heat up to high, sauté the meat, and take it out..
  3. Add the rest of the butter (10 g) to the pan, and sauté the onion until it has wilted over low-medium heat..
  4. Add the mushrooms, and sauté until the mushrooms are cooked thoroughy. Return the meat from Step 2 to the pan..
  5. Add the red wine, and bring to a boil over high heat to evaporate the alcohol, taking care not to let it burn. Add the water and bring to a boil..
  6. When it comes to a boil skim off the scum. Add the soup stock cube, tomato ketchup and Worcestershire-style sauce. Cover with a lid and simmer over low heat for 10 minutes..
  7. Add the demi-glace sauce and maple syrup. Simmer for 5 minutes while stirring occasionally. Season with salt and pepper, and it's done..
  8. I recommend using maple syrup, but you can use caramel sauce, honey or sugar instead. The amounts will differ, so check the taste while adding them..
  9. If you have a lot of hayashi rice left over, I recommend making"With leftover hayashi rice: baked hayashi with creamy egg".
  10. If you have an awkward amount of hayashi rice left over, I recommend making"Easy with leftover hayashi rice Demi-glace croquettes"

Finished with sauteed mushrooms and served with hot rice, Hayashi rice is a classic Japanese comfort food. Turn heat off and set aside until plating. Hayashi Raisu (ハヤシライス) is a Yōshoku (Western-Style) Japanese Beef Stew. Hayashi raisu (or hayashi rice) is a Japanese version of a rich beef stew, and in terms of popularity it's second only to the mighty curry rice, Japanese style curry. Just like curry, you can buy hayashi raisu roux blocks at Japanese grocery stores (look in the curry roux section).


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