Hayashi rice (hashed beef rice) is used the hashed beef, and simmered it with onion and mushrooms in a tomato based sauce in a short term. In Japan, there are some boxes of hayshi rice as same as curry rice. But this time, to make it healthier, I made it from the scratch easily that includes no gluten, no additive and no sugar. The sauce has rich flavor, it tastes natural sweet by special method. I recommend the dish for both kids and adults. You can make it with simple ingredients, but it's so delicious!
Cut the onion into 5mm slices.
Cut the mushroom. Remove the edge of stem thinly. Making a tiny cut in it at first.
Tear them into 2 or 4 pieces. TIPS: By tearing make the mushrooms absorb the seasoning well.
Cut the beef into bite-size pieces.
Sprinkle the beef with salt and powder. Then mix together.
Put the 1/2 table spoon of olive oil to a frying pan, and heat it up. Add the the onion and some salt (not included in recipe). TIPS: Salt make water of onion come out, and fry early.
Fry it on high heat (It's not necessary to touch because there are water).
When the water extract, and it crackle, turn down the heat to medium. Then sometimes stir, and continue to sauté until brown. Transfer it to a pot. TIPS: By frying until brown, you can bring out natural sweetness of onion.
Put 1/2 tablespoon of the butter and 1/2 tablespoon of olive oil, and heat it up. Add the beef, and stir fry on high heat. TIPS: Not to stir the beef too much in the beginning. Otherwise it is easy to fall apart. It makes the bottom of a pan somewhat brown, but it's ok because you can drop it after adding liquid.
When the surfaces of beef is golden lightly, separate the overlapped beef. Then sauté until the surface is lightly seared. The heat level is still high.
Before all of the beef color are changed, add the mushroom. And sauté on high heat until the all of mushrooms are well coated with the oil. Transfer the beef and mushroom to the pot.
Add the red wine, and bring to a boil. Scrap the burned beef from the bottom of the pan with the rubber spatula. TIPS: Drop the umami flavor on the frying pan.
Boil down on high heat until the almost of the red wine. Transfer it to the pot. TIPS: Boiling down helps to add rich flavor to the dish.
Add some water, and transfer the remaining red wine on the frying pan to the pot.
Add tomato juice, Japanese Worcestershire sauce, salt and pepper. Then mix. TIPS: If you need more liquid when simmering, please add 100g of water.
Bring to a boil, and reduce the heat. While stirring sometimes simmer for 20 minutes without a lid.
Make sure that the soup become thicker. If not, continue to simmer about 5-10 minutes. Taste, and if you want more salt, please add it. Then simmer for 3 minutes. TIPS: If you want to add the sweetness, please add 1/2 table spoon of tomato ketchup at this time, and simmer. Be careful not to add tomato ketchup too much. Otherwise the ketchup flavor strongly.
Turn off the heat, and add 1/2 tablespoon of butter. Melt it with the remaining heat.
Serve them on the steamed rice, and top it with chopped parsley.
Ingredients
Directions
Cut the onion into 5mm slices.
Cut the mushroom. Remove the edge of stem thinly. Making a tiny cut in it at first.
Tear them into 2 or 4 pieces. TIPS: By tearing make the mushrooms absorb the seasoning well.
Cut the beef into bite-size pieces.
Sprinkle the beef with salt and powder. Then mix together.
Put the 1/2 table spoon of olive oil to a frying pan, and heat it up. Add the the onion and some salt (not included in recipe). TIPS: Salt make water of onion come out, and fry early.
Fry it on high heat (It's not necessary to touch because there are water).
When the water extract, and it crackle, turn down the heat to medium. Then sometimes stir, and continue to sauté until brown. Transfer it to a pot. TIPS: By frying until brown, you can bring out natural sweetness of onion.
Put 1/2 tablespoon of the butter and 1/2 tablespoon of olive oil, and heat it up. Add the beef, and stir fry on high heat. TIPS: Not to stir the beef too much in the beginning. Otherwise it is easy to fall apart. It makes the bottom of a pan somewhat brown, but it's ok because you can drop it after adding liquid.
When the surfaces of beef is golden lightly, separate the overlapped beef. Then sauté until the surface is lightly seared. The heat level is still high.
Before all of the beef color are changed, add the mushroom. And sauté on high heat until the all of mushrooms are well coated with the oil. Transfer the beef and mushroom to the pot.
Add the red wine, and bring to a boil. Scrap the burned beef from the bottom of the pan with the rubber spatula. TIPS: Drop the umami flavor on the frying pan.
Boil down on high heat until the almost of the red wine. Transfer it to the pot. TIPS: Boiling down helps to add rich flavor to the dish.
Add some water, and transfer the remaining red wine on the frying pan to the pot.
Add tomato juice, Japanese Worcestershire sauce, salt and pepper. Then mix. TIPS: If you need more liquid when simmering, please add 100g of water.
Bring to a boil, and reduce the heat. While stirring sometimes simmer for 20 minutes without a lid.
Make sure that the soup become thicker. If not, continue to simmer about 5-10 minutes. Taste, and if you want more salt, please add it. Then simmer for 3 minutes. TIPS: If you want to add the sweetness, please add 1/2 table spoon of tomato ketchup at this time, and simmer. Be careful not to add tomato ketchup too much. Otherwise the ketchup flavor strongly.
Turn off the heat, and add 1/2 tablespoon of butter. Melt it with the remaining heat.
Serve them on the steamed rice, and top it with chopped parsley.
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