Hayashi Rice (Japanese Hashed Beef Rice)
User Reviews
5
8 reviews
Excellent
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Prep Time
20 mins
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Cook Time
1 hr 40 mins
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Total Time
2 hrs
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Servings
6 Servings
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Course
Main Course
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Cuisine
Japanese
Hayashi Rice (Japanese Hashed Beef Rice)
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A recipe for Hayashi Rice (Japanese Hashed Beef Rice)! This comforting and flavorful stew is packed with thinly sliced beef, mushrooms, and onions, then served alongside rice.
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Ingredients
Beef:
- 1 tablespoon butter unsalted, 15 grams
- 2 pounds beef such as chuck or ribeye, thinly sliced, well-marbled, 907 grams
- salt freshly ground
- black pepper freshly ground
Stew:
- 1 tablespoon butter unsalted, 15 grams
- 2 onion peeled and thinly sliced, large
- 3 cloves garlic peeled and minced
- 8 ounces button mushrooms sliced, 227 grams
- 2 tablespoons tomato paste
- 1 cup red wine 240 milliliters
- 6 cups beef broth strong, 1.4 liters
- 14.5 ounces diced tomatoes 411 grams
- 2 bay leaf
- 1 1/2 teaspoons thyme dried
To finish:
- 3 tablespoons butter unsalted, 42 grams
- 1/4 cup all-purpose flour
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
To serve:
- parsley chopped, fresh
- Steamed rice
Instructions
To prepare the beef:
- In a large pot, melt the 1 tablespoon butter over medium heat.
- Add the beef in a single layer (you may need to do this in batches). Season with salt and pepper.
- Cook, stirring occasionally, until browned on all sides. Remove to a plate and set aside.
To prepare the stew:
- In the now empty large pot, melt another tablespoon of butter over medium heat.
- Add the onions and cook, stirring occasionally, until soft and beginning to turn golden.
- Mix in the garlic, then the mushrooms. Cook, stirring occasionally, until the mushrooms have softened.
- Stir in the tomato paste.
- Pour in the red wine and stir to break up any browned bits from the bottom of the pot.
- Pour in the strong beef stock, diced tomatoes, bay leaves, and thyme.
- Reduce heat to medium low and allow to simmer until the liquid has reduced by half, 45 minutes to 1 hour.
- Add the beef to the pot and continue to cook until tender, up to 30 minutes.
To finish:
- In a medium skillet, melt the remaining 3 tablespoons butter over medium heat.
- Mix in the flour and cook, stirring constantly, until golden brown.
- Stir into the pot along with the worcestershire sauce and soy sauce.
- Season with salt and pepper to taste. Cook until the sauce thickens slightly.
- Remove the bay leaves and serve immediately with rice and parsley.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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