How To Make Hayashi Rice (Japanese Beef Stew)

By No Recipes · 180 min

Ingredients

Instructions

1. Season the beef chuck cubes on all sides with 1 tsp salt and 1/2 tsp black pepper.
2. Melt 3 tbsp butter in a heavy pot over medium-low heat. Add the crimini, shimeji and enoki mushrooms with 1/2 tsp salt, cover and steam for 10 minutes.
3. Uncover, raise the heat and cook off the liquid, then sauté until the mushrooms are golden brown, another 10 to 15 minutes. Set aside in a bowl.
4. Add 1 tbsp olive oil to the pot and brown the beef in a single layer, leaving gaps, for about 3 minutes per side. Set aside.
5. Add the onions, garlic and 1/4 cup water to the pot, cover and steam for 10 minutes.
6. Uncover, raise the heat to evaporate any excess liquid, and sauté the onions until the edges start to brown, about 10 minutes.
7. Add 1 cup red wine, 2 cups beef stock, 3 tbsp tomato paste, 2 tbsp ketchup, 2 tbsp chunou sauce, 1 tbsp mild honey and 2 tsp porcini powder, then return the beef. Bring to a boil and skim off the foam until little scum forms.
8. Reduce the heat to low, cover and simmer for 2 hours until the beef flakes easily with a fork. Stir every 20 to 30 minutes, add a little water if the level looks low, and skim off excess fat.
9. Return the sautéed mushrooms to the pot.
10. Make a roux by cooking 1 tbsp butter and 1 tbsp flour in a small pan over medium heat until golden brown. Remove from the heat, whisk in a scoop of the cooking liquid until smooth, then pour into the pot and stir until the sauce thickens.
11. Serve with Japanese short-grain rice.

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GarlicOnionMushroomBeefTomato pasteShimeji mushroomEnoki mushroomPorcini mushroom