Name: Hayashi Rice
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Thinly Sliced Beef 150g; Onion 1/2; Shimeji Mushrooms 1 pack (100g); All-purpose Flour 1 tbsp (9g); Beef Fat 1 piece; Butter 10g; Parmesan Cheese 10g; [A] Ketchup 2 tbsp; [A] Worcestershire Sauce 1 tbsp; [A] Honey 1/2 tbsp; [A] Consommé Granules 1 tsp; Red Wine 100ml; Tomato Juice 200ml; Water 200ml; Salt (to taste); Black Pepper

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Original: English

Hayashi Rice

by 食事処さくらの料理教室

This recipe creates an authentic restaurant-quality Hayashi Rice without using any roux. It requires minimal simmering time, allowing you to enjoy a superb Hayashi Rice in about 15 minutes. Packed with tips to maximize the umami and aroma of the beef.

Steps

In a small bowl, combine 2 tbsp Ketchup, 1 tbsp Worcestershire Sauce, 1/2 tbsp Honey, and 1 tsp Consommé Granules (half a cube if using a cube type). Mix well.
🕒 00:20
In separate containers, measure out 100ml Red Wine, 200ml Tomato Juice, and 200ml Water.
🕒 00:43
In another container, prepare 10g Butter and 10g Parmesan Cheese.
🕒 00:57
Prepare 1 piece of Beef Fat.
🕒 01:28
Trim the root of 1/2 Onion, cut it in half lengthwise along the grain. Lay it flat and make cuts horizontally without cutting too wide, then slice into 1cm thick pieces. Place the sliced onion in a plastic bag or similar.
🕒 01:38
Divide 1 pack (100g) Shimeji Mushrooms in half. Remove the tough base. Cut into half lengths, then thoroughly separate the stems. Place in the same bag as the onion.
🕒 02:33
Sprinkle a pinch of Salt over 150g Thinly Sliced Beef and coat evenly with 1 tbsp All-purpose Flour. Gently rub to coat, and tear larger pieces into bite-sized portions.
🕒 03:18
Heat a frying pan over medium-low heat and add a generous amount of oil. Add the 150g Beef and stir-fry until browned on the surface. It doesn't need to be cooked through.
🕒 04:08
Remove the browned beef from the pan. (Key Tip!) To prevent the beef from becoming tough during simmering, remove it to seal in the juices. Since it's coated with flour, use plenty of oil and be careful not to burn it.
🕒 04:48
In the same pan, add 1 piece of Beef Fat and melt over medium-low heat. Add the 1/2 Onion and 1 pack Shimeji Mushrooms, sprinkle with a pinch of Salt, and sauté until softened.
🕒 05:00
Add the pre-made Seasoning Mixture (Ketchup, Worcestershire Sauce, etc.), 100ml Red Wine, and 200ml Tomato Juice to the sautéed vegetables. Stir and bring to a boil.
🕒 05:38
Once boiling, reduce the liquid by simmering while stirring until it thickens and the bottom of the pot is immediately visible when scraped. Stop the heat to avoid burning. (Key Tip!) Concentrating the flavors of the wine and tomato creates an authentic, rich demi-glace sauce. Simmer thoroughly, being careful not to burn.
🕒 05:56
Add 200ml Water, mix well, and bring back to a boil over medium-low heat.
🕒 06:43
Once the sauce is hot, add 10g Butter, 10g Parmesan Cheese, and the reserved Beef. Stir and bring back to a boil.
🕒 06:56
Once boiling, reduce heat to low and simmer for about 3 minutes, stirring constantly. The sauce will thicken and the flavors will meld. (Key Tip!) Simmering the beef over low heat prevents it from becoming tough and keeps it tender. The flour thickens the sauce for a rich finish.
🕒 07:22
Finish with plenty of freshly ground Black Pepper and taste. If it's too bland, simmer a little longer.
🕒 07:54
Serve in bowls and garnish generously with extra Parmesan Cheese (not included in the listed ingredients) if desired.
🕒 08:16