My husband of this Japanese rice bowl menu. He is always tell me story when he was an exchange student to Japanese when he was in college that the time that he starts cooked this Hayashi rice for himself. Whenever, I cook this menu it bring back his memories while he was in Japan.
Honestly, I start learn how to cook this menu from the ready to go Hayashi sauce from the box that I bought from Asian grocery store. I have to start some where to know a taste of this menu before I start learning how to to prepare Hayashi rice from scratch and authentic taste that brought this menu from Japan.
Hayashi Rice or ハヤシライス in Japanese and known as western style beef tender stew menu that is Japanese favorite menu serve at almost every corner in Japan.
This beef tender stew uses 4 main ingredients; beef for stew but I use ribeye steak which very similar to wagyu beef is the best beef for Japanese cooking, sweet onion, mushrooms, and Hayashi sauce. This menu has the most flavoring from red wine which I use sweet red wine will help marinade the meat to have the soft, juicy, tender and give some natural sweet taste. As it it stew, it will take some time to get all the flavor of as authentic taste at least an hour or two for this menu.
I marinade the meat at least 30 to 45 minutes before cook the meat then simmer the meat with all the onion, mushroom, and the sauce for another 60 to 90 minutes. When it done serves with Japanese rice and garnish with parsley over the stew and sprinkle some Japanese rice seasoning over the rice and ready to serve on a table.
Menu Ingredients Serving for 4
Hayashi Ingredients
1 and 1/2 to 2 pounds of Thin Sliced Ribeye Steak or Thin Sliced Stew Beef
2 cloves of Garlic, minced and separated
1 large Sweet Onion
4 Bella Mushroom, chopped
4 ounces of Shimeji Mushrooms
1 tablespoon of Virgin Olive Oil
1 tablespoon of Salted Butter
Hayashi Sauce Ingredients
1 and 1/4 cups of Tomato Puree
1 tablespoon of Tomato Paste
1/2 cup of Red Wine
4 tablespoons of Worcestershire Sauce
1 tablespoon of Soy Sauce
3 tablespoons of Ketchup, optional
2 tablespoons of Brown Sugar or Coconut Sugar
1 Bay Leaf
Pinch of Salt and Ground Black Pepper`
Hayashi Preparation
Cut thin slices of beef or ribeye steak and transfer to a medium mixing bowl for marinade the meat with tomato puree, tomato paste, red wine, Worcestershire sauce, soy sauce, ketchup is optional (I personally didn't like to at ketchup but you can add some ketchup if your prefer), coconut sugar, and 1 clove of minced garlic and let the sauce marinade for at least 30 to 45 minutes.
While we are waiting for meat to marinade, I will prepare other thing, cut slice onion, mushroom, and another clove of garlic.
In a medium size Dutch oven pot, added 1 tablespoon of butter and sauté garlic, onion, and mushroom at medium heat until the onion look golden brown then transfer the onion out of the pot.
Add 1 tablespoon of olive oil then added meat sauté for about 2 to 3 minutes or until look golden brown then added onion, mushroom, and the marinade sauce and let it simmer at low heat for at least 60 to 90 minutes, keep stirred when need during the simmer time.
When the stew ready serve with Japanese steamed rice and garnish at place with parsley or cilantro over the Hayashi and garnish Japanese rice seasoning over the rice and ready to serve to table.
Tip and trick from my experience, if the sauce look very liquidly which sometime happen because I didn't have enough time to cook long hours like two to three hours or I use too much tomato puree the sauce can possibly liquidly, I would add 1 tablespoon of cornstarch to make the sauce thicker before serve but the flavor might be not concentrate. This tip is only when you want to eat Hasashi rice but you don't have enough time to wait. I usually make this menu on weekend because I have more time for the stew to have the authentic taste.
"The best life for me is too enjoy the best meal each day, I hope this menu inspire you to cook in you kitchen" ~ Pitsuda ^^
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