Hayashi Rice
Hayashi Rice (Hashed Beef Rice) 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.
Using a rice cooker your rice should be ready at the same time as the stew.
Using a rice cooker your rice should be ready at the same time as the stew.
Ingredients
Marinate
- 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
INGREDIENTS
- 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
Topping
- Cream
- Parsley
- Cheese
Instructions
- 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 :)
