Traditional Hayashi Rice
A magnificent, luxurious Japanese-Western (Yoshoku) stew. Tender slices of beef and sweet onions are simmered in an incredibly rich, thick, and complex demi-glace sauce built from red wine and tomatoes. Served generously over white rice.
Ingredients
- 1/2 lb Thinly sliced beef ribeye or chuck
- 1 large Onion sliced
- 1/2 lb Button mushrooms sliced
- 1 tbsp Butter
- 1 tbsp Vegetable oil
- 1/4 cup Red wine
- 1.5 cups Beef broth
- 3 tbsp Ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp All-purpose flour
Instructions
- Sauté the Base: Heat the oil and butter in a large, heavy-bottomed pot over medium heat. Sauté the sliced onions for 5 to 7 minutes until highly caramelized, soft, and sweet. Add the mushrooms and cook until browned.
- Sear the Beef: Push the vegetables to the side. Add the thinly sliced beef to the hot center of the pan. Sear quickly until browned. Sprinkle the flour entirely over the meat and vegetables, stirring constantly for 1 minute to coat them and cook the raw flour.
- Deglaze: Pour the red wine into the pot, scraping up all the savory browned bits from the bottom. Let it bubble and reduce by half.
- Simmer the Stew: Pour in the beef broth, ketchup, and Worcestershire sauce. Stir well to dissolve the flour and create a smooth sauce. Bring to a gentle boil, lower the heat, and simmer uncovered for 15 minutes until the sauce becomes a thick, dark, rich, and glossy demi-glace.
- Serve: Ladle the thick, savory Hayashi beef stew generously over half a plate of warm, steamed white rice. Serve hot.
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