Hayashi Rice

Ingredients

• 1 lb thinly sliced beef
• 1 tbsp butter
• 1 tbsp neutral oil
• 1 medium onion
• 4 cloves garlic (Minced)
• 1 pack shimeji mushrooms (Break up the mushrooms; pack size not specified)
• 0.25 cup red wine
• 0.5 can crushed tomatoes (Small can; can size not specified)
• 2.25 cup beef stock
• 4 cubes Hayashi rice roux cubes (S&B Tasty Hayashi Rice Japanese Gravy Mix shown; 160 g package)
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• salt (To taste)
• black pepper (To taste)
• short-grain rice (Serve hot; quantity not specified)

Steps

1. 1

   Slice the onion, mince the garlic, and break up the shimeji mushrooms.

2. 2

   Heat the butter and neutral oil in a wok or pot.

3. 3

   Add the onion and sauté until slightly softened and beginning to take on color.

4. 4

   Add the mushrooms and cook for a few minutes.

5. 5

   Add the minced garlic and cook until the ingredients are caramelized.

6. 6

   Add the thinly sliced beef and cook until browned.

7. 7

   Pour in the red wine to deglaze the pan. Let it reduce until almost no liquid remains.

8. 8

   Add the crushed tomatoes, then pour in the beef stock.

9. 9

   Bring the mixture to a simmer.

10. 10

    Add the Hayashi rice roux cubes through a strainer to help the gravy become smooth. Cook until thickened.

11. 11

    Season with Worcestershire sauce, ketchup, salt, and pepper.

12. 12

    Serve the Hayashi beef gravy with hot short-grain rice. An omelet on top is optional.

Notes

The source does not specify an exact cooking temperature, precise simmer or thickening time, package sizes for mushrooms and tomatoes, or an amount of rice. The transcript says "shiraka" before rice; the description identifies short-grain rice.

Nutrition per serving

• main
• Japanese
• comfort food
• beef
• stovetop
• rice
• dinner