During my time living in Japan, I remember visiting a restaurant one lunchtime with my colleagues. They ordered many dishes including Hayashi Rice (Hashed Beef Rice). It is essentially a beef stew served with rice. The stew is made using beef, tomatoes, onion, mushrooms in a thick demi-glace sauce containing red wine and tomato ketchup. I have seen other people add peas to the stew or carrots.
Hayashi Rice is very popular with all ages in Japan. You can get it pretty much everywhere.
Make sure to start cooking your rice before you cook the stew, as they should be ready at the same time. Providing you are using a rice cooker.
Using a rice cooker your rice should be ready at the same time as the stew.
- 400 g Beef (Sliced into bite size pieces)
- 1 tbsp Rice Wine (To remove the strong beef flavour)
- 1 pinch Salt
- 1 pinch Black paper
- 4 cups Cooked Rice
- 1.5 tbsp All Purpose Flour
- 20 g Butter
- 1 Large Onion (Thinly sliced)
- 5 Mushrooms (Thinly sliced)
- 1 Garlic Clove (Finely chopped)
- 150 150ml Red Wine
- 400 g Chopped Tomatoes
- 3 tbsp Tomato Ketchup
- 2 tbsp Worcester Sauce
- 1 Bay leaf
- 1 pinch Salt
- 1 pinch Black Pepper
- Marinate the beef with rice wine, salt and black paper for 15 to 30 minutes. Then mix it well with the flour.
- Add the butter into frying pan with over a low heat, once it melted add the onion. Increase to a medium heat and fry it until soft, move to one side or remove from the frying pan.
- Add the beef into frying pan and cook it until turns to a nice colour then mix with the onion.
- Add garlic and mix well.
- Add mushroom and fry until it becomes soft and add the wine, cook until the alcohol has gone.
- Add in the tin of tomatoes, water, ketchup, Worcester sauce and a bay leaf. Give it a good stir then cover (put the lid on) and cook for around 20 minutes.
- Remove the bay leaf, add the salt and pepper to taste.
- Add the topping ( if you use cheese, cook until it melts) and it is ready to serve.
- Enjoy your meal 🙂