Hayashi Beef, Hayashi beef rice or Hayashi rice is a yōshoku style Japanese dish containing thinly sliced beef, mushroom and onions cooked in a tomato and red wine based sauce. Inspired by the Western beef stew most ingredients in making this is quite the same but since beef used is sliced into thin pieces the cooking process has drastically reduced as it skips the tenderizing and simmering step. Another difference is this dish is usually served with rice compared to the western version where it’s either consumed on its own, match with a crusty bread or any potato dish.
The dish came from the mining town of Ikuno, Hyogo prefecture in Japan. There was a French engineer who worked for the mine in 1868 who brought the classic beef stew but improved it to suit the local preference. While there were clues on how it started, the name of the dish was unknown but there are several theories on how it came about. It was said that the name was given a person named Yuteki Hayashi, another suggests that a cook named Hayashi often serve this to the staff in a restaurant he works for called Ueno Seiyōken but the most possible one is that the name was derived from the word “hashed” from the dish “Hashed Beef”.
This dish is quite popular in Japan and it even became more popular when hayashi rice packets started to be commercialized. This means that this dish is a common household fare. Today we are not using any mixes or packets as I don’t know where to get it here in New Zealand so we will be doing it the proper way. This is very easy and definitely a good contender to the classic beef stew.
- 600g thinly sliced beef
- 12 pcs button mushrooms, sliced
- 4 cups beef stock
- 1 cup red wine
- 1 400g can chopped tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp flour
- ¼ cup water
- 2 cloves garlic, minced
- 2 medium onions, thinly sliced
- freshly ground black pepper
- 3 tbsp butter
- cooked green peas, to garnish
- In a heavy bottomed pot add oil then sauté beef until browned, set aside.
- Using the same pot add butter then add onions and cook for 3 minutes, add the garlic and mushroom and continue to stir fry for 2 more minutes.
- Pour the wine and deglaze the pot then add the beef, beef stock, chopped tomatoes, tomato paste, soy sauce, 2 bay leaves, dried thyme and Worcestershire sauce. Bring it to a boil then lower heat to medium and simmer for 20 minutes or until sauce is half of its original volume.
- Combine flour with water and pour it into the post and mix it. Continue to simmer for 5 more minutes in high heat or until sauce thickens.
- Season with salt and freshly ground black pepper. Serve with rice garnished with cooked green peas.