I absolutely love this recipe because it combines hearty beef and umami-rich mushrooms with a savory, wine-infused sauce that feels like a warm hug in a bowl. Plus, the aroma of simmering red wine and Worcestershire sauce fills my kitchen with a tantalizing scent that makes my taste buds dance in anticipation every time!
Hayashi Rice is a comforting and savory Japanese dish that I love for its rich flavors and hearty ingredients. Utilizing beef that is sliced thinly and tenderly, along with umami-rich mushrooms, this dish showcases a bold sauce built upon three foundation elements—beef broth, red wine, and a whisper of Worcestershire—that straddle the line between rich and sharp.
The sauce, served over a bed of fluffy white rice, is a well-mannered powerhouse of flavor: umami-rich, almost sweet, and just beggaring-to-be-drenched-in-it gilded.
Ingredients
- Beef: Rich in protein and iron, adds hearty flavor.
- Onion: Provides sweetness and depth, high in antioxidants.
- Mushrooms: Earthy flavor, low in calories, high in fiber.
- Olive Oil: Healthy fat, aids in nutrient absorption.
- Red Wine: Enhances richness, contains antioxidants.
- Tomato Paste: Adds umami richness, high in vitamin C.
- Worcestershire Sauce: Tangy taste, contributes umami.
- Soy Sauce: Salty flavor, rich in umami, moderate sodium.
Ingredient Quantities
- 500g beef (thinly sliced or cubed)
- 1 large onion, thinly sliced
- 200g mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 500ml beef broth
- 200ml red wine
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon flour
- Salt and pepper, to taste
- Cooked white rice, for serving
- Chopped parsley, for garnish (optional)
Instructions
1. In a large pan over medium-high heat, warm the olive oil. Add the beef and cook until it is browned, and then remove it from the pan and set it aside.
2. In the same pan, melt the butter and add the onions, sliced. Sauté until they are translucent and slightly caramelized.
3. Place the mushrooms in the frying pan with the onions and cook until the mushrooms are tender and any liquid has evaporated.
4. Flour should be sprinkled over the onion and mushroom mixture, stirred well to combine, and cooked for about 1 minute.
5. Gradually add the red wine while continuing to stir. Avoid lumps by ensuring that the wine incorporates completely with the roux to create a sauce base. Reduce heat to a simmer.
6. Combine beef broth, tomato paste, Worcestershire sauce, and soy sauce in the pan, mixing well to create a smooth sauce.
7. Put the browned beef back in the pan, mix it up with the other stuff, and let it all come to a nice, gentle boil.
8. Lower the flame and cover the pan. Let the mixture simmer for 15-20 minutes so that the flavors can blend and the sauce can thicken.
9. Add salt and pepper to taste, adjusting the amount as necessary.
10. Serve the mixture of hayashi beef and mushrooms over fluffy white rice, chef’s choice on which kind, and garnish with as much or as little chopped parsley as you like.
Equipment Needed
1. Large pan
2. Knife
3. Cutting board
4. Measuring spoons
5. Spoon or spatula for stirring
6. Cup for measuring liquids
7. Serving plate or bowl
8. Lid for pan
FAQ
- Q: Can I use chicken or another type of meat instead of beef? A: Yes, you can substitute chicken or pork for beef, but remember that the cooking time might vary slightly.
- Q: What type of red wine is suitable for this recipe? A: A dry red wine like Merlot or Cabernet Sauvignon works well, adding depth and flavor to the dish.
- Q: Can the red wine be omitted or replaced? A: You can omit the red wine or replace it with additional beef broth, but the richness of the dish might be reduced.
- Q: Is there a gluten-free version of this recipe? A: To make it gluten-free, substitute the flour with a gluten-free alternative and ensure the soy sauce is gluten-free as well.
- Q: How should I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Q: Can I add vegetables to this dish? A: Absolutely, adding vegetables like carrots, peas, or bell peppers can enhance the dish’s nutritional value and flavor.
- Q: What makes Hayashi Rice different from a regular beef stew? A: Hayashi Rice is typically sweeter and has a richer sauce due to the combination of Worcestershire sauce, tomato paste, and red wine.
Substitutions and Variations
Replace beef with chicken or pork for a different protein option.
Beef stock or grape juice can substitute for red wine in a non-alcoholic version.
Mushrooms: Use zucchini or eggplant instead for an entirely different kind of dish.
Tomato paste. For a less concentrated tomato flavor, use canned tomato sauce.
Flour: For a gluten-free version, replace with cornstarch.
Pro Tips
1. Enhance Flavor Depth: Consider marinating the beef in a little bit of soy sauce and red wine for at least 30 minutes before cooking. This will infuse more flavor into the meat and make it more tender.
2. Mushroom Variety: Use a mix of mushroom types, such as cremini and shiitake, to add more depth of flavor and texture to the dish.
3. Deglazing the Pan: After browning the beef, ensure that you scrape up all the brown bits from the bottom of the pan when adding the red wine. These bits add richness and complexity to the sauce.
4. Wine Choice: Use a good quality dry red wine, such as Cabernet Sauvignon or Merlot, for the best flavor. The quality of the wine can significantly affect the final taste of the stew.
5. Consistent Sauce: If the sauce is too thin at the end, let it simmer uncovered for a few more minutes to thicken. Conversely, if it’s too thick, you can add a bit more beef broth or a splash of water until the desired consistency is reached.
Hayashi Rice Recipe
My favorite Hayashi Rice Recipe
Equipment Needed:
1. Large pan
2. Knife
3. Cutting board
4. Measuring spoons
5. Spoon or spatula for stirring
6. Cup for measuring liquids
7. Serving plate or bowl
8. Lid for pan
Ingredients:
- 500g beef (thinly sliced or cubed)
- 1 large onion, thinly sliced
- 200g mushrooms, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 500ml beef broth
- 200ml red wine
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon flour
- Salt and pepper, to taste
- Cooked white rice, for serving
- Chopped parsley, for garnish (optional)
Instructions:
1. In a large pan over medium-high heat, warm the olive oil. Add the beef and cook until it is browned, and then remove it from the pan and set it aside.
2. In the same pan, melt the butter and add the onions, sliced. Sauté until they are translucent and slightly caramelized.
3. Place the mushrooms in the frying pan with the onions and cook until the mushrooms are tender and any liquid has evaporated.
4. Flour should be sprinkled over the onion and mushroom mixture, stirred well to combine, and cooked for about 1 minute.
5. Gradually add the red wine while continuing to stir. Avoid lumps by ensuring that the wine incorporates completely with the roux to create a sauce base. Reduce heat to a simmer.
6. Combine beef broth, tomato paste, Worcestershire sauce, and soy sauce in the pan, mixing well to create a smooth sauce.
7. Put the browned beef back in the pan, mix it up with the other stuff, and let it all come to a nice, gentle boil.
8. Lower the flame and cover the pan. Let the mixture simmer for 15-20 minutes so that the flavors can blend and the sauce can thicken.
9. Add salt and pepper to taste, adjusting the amount as necessary.
10. Serve the mixture of hayashi beef and mushrooms over fluffy white rice, chef’s choice on which kind, and garnish with as much or as little chopped parsley as you like.
