Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms
I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.
By adding mushrooms, you will add a lot of great tasting stock to the stew.
Microwave the onion to cut down on the cooking time.
If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.)
Add a bay leaf if you like to make the stew even more authentic tasting. Recipe by Miashanmama
Open in Cookpad AppCooking Instructions
- 1
Cut the onion into wedges. Cut up the mushrooms into easy to eat pieces. I used button mushrooms, shimeji mushrooms, and maitake mushrooms this time.
- 2
Put half the butter (10 g) and the garlic powder in a pan, and heat the pan over low heat until it's fragrant. Turn the heat up to high, sauté the meat, and take it out.
- 3
Add the rest of the butter (10 g) to the pan, and sauté the onion until it has wilted over low-medium heat.
- 4
Add the mushrooms, and sauté until the mushrooms are cooked thoroughy. Return the meat from Step 2 to the pan.
- 5
Add the red wine, and bring to a boil over high heat to evaporate the alcohol, taking care not to let it burn. Add the water and bring to a boil.
- 6
When it comes to a boil skim off the scum. Add the soup stock cube, tomato ketchup and Worcestershire-style sauce. Cover with a lid and simmer over low heat for 10 minutes.
- 7
Add the demi-glace sauce and maple syrup. Simmer for 5 minutes while stirring occasionally. Season with salt and pepper, and it's done.
- 8
I recommend using maple syrup, but you can use caramel sauce, honey or sugar instead. The amounts will differ, so check the taste while adding them.
- 9
If you have a lot of hayashi rice left over, I recommend making"With leftover hayashi rice: baked hayashi with creamy egg".
- 10
If you have an awkward amount of hayashi rice left over, I recommend making"Easy with leftover hayashi rice Demi-glace croquettes"
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