Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce. This hearty and delicious stew is served with steamed rice and only exists in Japan despite it’s a Western-style dish.

RECIPE starts ▶ 00:48

PRINT RECIPE ▶ http://bit.ly/HayashiRice

Demi Glace Sauce: 2 hours and 45 minutes
Hayashi Rice: 1 hour
Servings: 4

INGREDIENTS

STEP 1: Make Demi-Glace Sauce

- Espagnole Sauce -
1 Tbsp extra virgin olive oil
½ onion
1 stalk celery
1 carrot
½ tsp kosher salt
Freshly ground black pepper
1 Tbsp tomato paste (20 g)
4 Tbsp red wine
8 cups beef stock

- Bouquet Garni -
1 bay leaf
1 tsp dried thyme
3 sprigs parsley
8 peppercorns

- Brown Roux -
2 Tbsp unsalted butter (26 g)
4 Tbsp all-purpose flour (30 g)

STEP 2: Make Hayashi Rice

- Hayashi Rice Ingredients -
1 lb thinly sliced beef (chuck or rib eye) (454 g) (Slice your own meat)
¼ tsp kosher salt (for beef)
Freshly ground black pepper (for beef)
2 Tbsp red wine (for beef)
1 ½ onion
3.5 oz shimeji mushrooms (100 g)
4 button mushrooms
1 Tbsp olive oil
1 Tbsp unsalted butter
⅛ tsp kosher salt (for onion)

- Seasonings -
2 cloves garlic
1 Tbsp tomato paste
½ cup red wine (120 ml)
4 Tbsp Worcestershire sauce (If you use regular Worcestershire sauce, add 1 Tbsp brown sugar instead of 2 tsp)
1 Tbsp soy sauce
3 Tbsp ketchup
2 tsp brown sugar
326 ml tomato juice (2 163-ml cans)
demi-glace sauce (See above for ingredients)
1 bay leaf
kosher salt (to taste)

- To Serve -
Steamed rice
Parsley (for garnish)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/HayashiRice

#hayashirice #ハヤシライス #yoshoku #justonecookbook


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How to Make Hayashi Rice ハヤシライスの作り方 (レシピ)