Japanese Cookbook

Hayashi Rice

Name: Hayashi Rice
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Ribeye
Ingredients: 1 lb thinly sliced beef (chuck or ribeye) (you can thinly slice your own meat); 2 Tbsp red wine; ¼ tsp Diamond Crystal kosher salt; freshly ground black pepper; 1½ onions; 3 ½ oz shimeji mushrooms (1 package) 1; 4 button mushrooms; 1 Tbsp olive oil; 1 Tbsp unsalted butter; ⅛ tsp Diamond Crystal kosher salt; 3 cups Homemade Demi-Glace Sauce (prepared in advance using my recipe); 2 cloves garlic; 1 Tbsp tomato paste; ½ cup red wine; 4 Tbsp Worcestershire sauce (I use Japanese Bull-Dog brand; for other brands that are more tangy, increase the brown sugar to 1 Tbsp from 2 tsp) 1 2; 1 Tbsp soy sauce; 3 Tbsp ketchup; 2 tsp brown sugar; 1¼ cups tomato juice (2 cans, 163 ml each) 2; 1 bay leaf; Diamond Crystal kosher salt (to taste)

4 servings

porties

15 minutes

actieve tijd

3 hours 45 minutes

totale tijd

Begin met koken

Ingrediënten

1 lb thinly sliced beef (chuck or ribeye) (you can thinly slice your own meat)

2 Tbsp red wine

¼ tsp Diamond Crystal kosher salt

freshly ground black pepper

1½ onions

3 ½ oz shimeji mushrooms (1 package) 1

4 button mushrooms

1 Tbsp olive oil

1 Tbsp unsalted butter

⅛ tsp Diamond Crystal kosher salt

3 cups Homemade Demi-Glace Sauce (prepared in advance using my recipe)

2 cloves garlic

1 Tbsp tomato paste

½ cup red wine

4 Tbsp Worcestershire sauce (I use Japanese Bull-Dog brand; for other brands that are more tangy, increase the brown sugar to 1 Tbsp from 2 tsp) 1 2

1 Tbsp soy sauce

3 Tbsp ketchup

2 tsp brown sugar

1¼ cups tomato juice (2 cans, 163 ml each) 2

1 bay leaf

Diamond Crystal kosher salt (to taste)

Instructies

Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe.

To Prepare the Beef and Vegetables

Place 1 lb thinly sliced beef (chuck or ribeye) in a bowl and season with 2 Tbsp red wine, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Set aside.

Cut 1½ onions in half lengthwise, and cut each half into thin strips widthwise. Cut off the end of 3.5 oz shimeji mushrooms and separate them into small clusters. Cut 4 button mushrooms into thin slices.

To Cook the Hayashi Rice

Heat 1 Tbsp olive oil in a Dutch oven over medium heat. When it‘s hot, add the beef.

Sauté until no longer pink. Then, transfer the beef to a bowl.

Melt 1 Tbsp unsalted butter in the same pot.

Add the onion and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.

Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.

Add 1 Tbsp tomato paste and ½ cup red wine.

Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.

Add 3 Tbsp ketchup and 2 tsp brown sugar.

Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.

Add 1 bay leaf. Then, add the beef back into the pot.

Add the mushrooms.

Cover and bring it to a boil.

Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.

Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.

To Serve

Serve steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!

To Store

You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.

Voedingswaarde

Portiegrootte

Calorieën

571 kcal

Totale vet

33 g

Verzadigd vet

14 g

Onverzadigd vet

Transvet

1 g

Cholesterol

97 mg

Natrium

966 mg

Totale koolhydraten

32 g

Voedingsvezels

2 g

Totale suikers

14 g

Eiwit

29 g