Slow-Simmered Hayashi Rice
Meltingly tender beef and caramelized onions bathed in a rich, glossy demi-glace sauce served over a mound of fluffy white rice. This beloved yoshoku dish merges French technique with Japanese sensibility, creating a deeply savory stew that has been a family lunch staple in Japan for over a century.
Ingredients
- 300g beef sirloin or chuck, thinly sliced
- 2 large onions, thinly sliced into half-moons
- 200g button mushrooms, sliced
- 2 tablespoons butter
+ 12 more ingredients
Instructions
Season the sliced beef with salt and pepper. Heat the vegetable oil in a large skillet over high heat and sear the beef quickly in batches, about 1 minute per side. Set aside and do not overcook; the beef will finish cooking in the sauce.
In the same pot, melt the butter over medium heat. Add the sliced onions and cook slowly for 15-20 minutes, stirring occasionally, until they are deeply caramelized to a rich amber color. This patient step is the foundation of Hayashi rice's signature sweetness.
Add the mushrooms to the caramelized onions and cook for 3-4 minutes until softened. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it bubble and reduce by half, about 3 minutes.
Add the beef broth, ketchup, Worcestershire sauce, soy sauce, tonkatsu sauce, and bay leaf. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce is thick and glossy enough to coat the back of a spoon.
Return the seared beef to the pot and cook for just 2-3 minutes to warm through. Remove the bay leaf, taste, and adjust seasoning. Serve spooned generously over steamed white rice with a sprinkle of fresh parsley.
Nutrition Estimate
Per serving • Estimated by Blinner AI