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Hayashi Rice
Japanese Hashed Beef
A classic Japanese Yoshoku dish featuring tender, thinly sliced beef and mushrooms simmered in a rich, savory demi-glace sauce, served over fluffy steamed rice. It's a comforting and flavorful meal, often compared to beef stroganoff.
🧂 Zutaten
- 300 g Thinly sliced beef (e.g., ribeye, sirloin, or pre-sliced for sukiyaki/shabu-shabu)(If using larger cuts, slice thinly against the grain.)
- 2 medium Yellow onion(About 200-250g total. Slice thinly.)
- 100 g Mushrooms (e.g., cremini, shiitake, or button)(Clean and slice.)
- 300 ml Demi-glace sauce (roux-based or liquid concentrate)(Available at specialty stores or can be made from scratch. If using a concentrate, you may need to adjust liquid.)
- 100 ml Dry red wine (optional, but recommended for depth)(Such as Merlot or Cabernet Sauvignon.)
- 30 g Unsalted butter(About 2 tablespoons.)
- 1 tablespoon Vegetable oil or neutral oil(For sautéing.)
- 100 ml Water or beef broth(To adjust sauce consistency if needed.)
- to taste Salt
- to taste Black pepper
- for serving Cooked Japanese short-grain rice(Prepare according to package directions.)
👨🍳 Zubereitung
- 1
Prepare the rice: Cook the Japanese short-grain rice according to your preferred method. Keep warm until ready to serve.
⏱️ 20 minutes (concurrent with other steps) - 2
Caramelize the onions: Heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat until the butter is melted and shimmering. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply golden brown, soft, and sweet. Avoid burning; reduce heat if necessary. This slow caramelization is crucial for flavor.
⏱️ 20 minutes - 3
Sear the beef and mushrooms: Increase the heat to medium-high. Add the thinly sliced beef to the skillet in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until lightly browned. Remove the beef and set aside. Add the sliced mushrooms to the skillet and sauté for 3-4 minutes until they release their moisture and begin to brown.
⏱️ 7 minutes - 4
Deglaze and build the sauce: Pour the red wine (if using) into the skillet. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, about 2-3 minutes. Stir in the demi-glace sauce and 100ml of water or beef broth. Bring the mixture to a gentle simmer.
⏱️ 5 minutes - 5
Simmer and thicken: Return the seared beef to the skillet. Reduce the heat to low, cover, and let the mixture simmer gently for 10-15 minutes, or until the beef is tender and the sauce has thickened to your desired consistency. Stir occasionally. If the sauce becomes too thick, add a little more water or broth. Taste and season with salt and freshly ground black pepper as needed.
⏱️ 15 minutes - 6
Serve: Ladle a generous portion of the hot Hayashi rice onto each plate. Spoon the beef and demi-glace sauce over the rice. Serve immediately.
⏱️ 2 minutes
💡 Profitipps
- ✓The key to authentic Hayashi Rice is the deeply caramelized onions, which provide a natural sweetness and depth of flavor. Don't rush this step!
- ✓Using thinly sliced beef, often labeled for sukiyaki or shabu-shabu, ensures tenderness and quick cooking.
- ✓If you can't find demi-glace sauce, you can substitute with a good quality beef gravy or a combination of beef broth, Worcestershire sauce, and a thickening agent like cornstarch.
- ✓A splash of ketchup or a teaspoon of sugar can be added to the sauce for a touch more sweetness and tang, common in Yoshoku dishes.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add other vegetables like peas, carrots, or bell peppers during the last 5 minutes of simmering.
- For a richer sauce, incorporate a tablespoon of tomato paste with the demi-glace.
- A vegetarian version can be made using firm tofu or hearty mushrooms like portobello as the main component.