Hayashi Rice

• annokset: 6
• kokonaisaika: 2 hours, 55 minutes

Ainekset

For beef

550 grams

beef chuck (cut into 1 ½-inch cubes)

1 teaspoon

salt

½ teaspoon

ground black pepper

1 tablespoon

olive oil

For mushrooms

3 tablespoons

cultured unsalted butter

200 grams

crimini mushrooms (cleaned, trimmed, and cut in half if large)

300 grams

shimeji mushrooms (trimmed and separated)

200 grams

enoki mushrooms (trimmed and separated)

½ teaspoon

salt

For aromatics

700 grams

onion (3 large onions, halved and then sliced ½-inch thick)

25 grams

garlic (4 large cloves, minced)

¼ cup

water

For stew

2 cups

beef stock

1 cup

red wine

3 tablespoons

tomato paste

2 tablespoons

ketchup

2 tablespoons

chunou sauce

1 tablespoon

mild honey

2 teaspoons

porcini powder

For roux

1 tablespoon

cultured unsalted butter

1 tablespoon

all-purpose flour

Ohjeet

Sprinkle the beef on all sides with salt and pepper.

Heat a large heavy-bottomed pot over medium-low heat and add the butter for the mushrooms, along with the crimini, shimeji, and enoki mushrooms and then sprinkle on the salt. Cover the pot with a lid and let the mushrooms steam for 10 minutes.

Remove the lid and turn up the heat to boil off the liquid. Continue sauteing the mushrooms until they're golden brown (another 10-15 minutes). Transfer the mushrooms to a bowl and set them aside.

Add the olive oil for the beef, and then spread the cubes of meat in a single layer around the pot. Be sure to leave a gap between each piece of meat, so it browns evenly, and let the beef brown undisturbed (this will take about 3 minutes).

Once the beef has browned on one side, flip it over and brown the opposite side (another 3 minutes). Transfer the meat to a bowl and set it aside.

Add the onions, garlic, and water to the pot and cover it with a lid. Turn down the heat and allow this to steam for 10 minutes.

When the timer is up, remove the lid and turn up the heat to boil off any excess liquid, and saute the onions until they start to brown around the edges (about 10 minutes).

Add the red wine, beef stock, tomato paste, ketchup, chunou sauce, honey, and porcini powder, and return the beef to the pot. Bring the mixture to a boil. Use a skimmer to skim off any foam that rises to the surface until there isn't much scum appearing.

Turn down the heat to low, cover the pot with a lid, and allow this to simmer for 2 hours until the beef can be easily flaked with a fork. Be sure to stir the Hayashi Rice every 20-30 minutes to keep it from burning and if the water level looks too low, add a little more. Skim off any excess fat that's floating on the surface.

When the beef is tender, return the sauteed mushrooms to the pot.

To make the roux, add the butter and flour to a small pan and cook over medium heat until the mixture turns golden brown.

Remove the roux from the heat and scoop some of the liquid from the Hayashi Rice into the pan. Mix this together quickly until it is smooth.

Pour the roux into the Hayashi Rice and stir it until the sauce thickens.

Serve the Hayashi Rice with Japanese short-grain rice.