Hayashi raisu (rice) is a western style (yoshoku) Japanese beef stew. A classic dish, second only to curry, this dish is derived from the word “hashed”, or hashed beef. Infused with red wine and other Western flavors, this dish is a great East meets West fusion!
Usually made with tender cuts of meat that cook quickly, you can always adjust it to your preferences. Sukiyaki beef is a great choice if you can find it, but if not, choose your favorite. Hayashi rice is popular enough that you may be able to find roux blocks in a Japanese grocery store, but it’s so much better making it from scratch! While it might seem like a complicated dish to make, it’s really quite easy. In terms of actual cooking time, it’s only a few minutes, with a lot of simmering in between!
Recipe – Hayashi Rice:
– Cut beef into bite sized pieces. Place beef in large pot over medium heat. Cook until browned on all sides, then remove from the pot.
– Add 1 tablespoon of butter and onions to the pot, then cook onions until translucent, about 15 minutes.
– While the pot is simmering, prepare the roux. In a small pan, place 2 tablespoons of butter in a small pan over medium heat. Once melted, add the flour and immediately stir. Contintuously stir until the mixture thickens and starts to bubble.
– Using a ladle, pour a small about of broth from the pot into the roux mixture. Stir until combined, then mix another ladleful in. Do this several times until the mixture has a gravy-like texture, then add the mixture to the pot.