Updated: Sep 30, 2021
Here is a new recipe from my friend Yumiko Nikaido who lives in Tokyo - it's called Hayashi rice - this one is perfect for those chilly autumn nights when you want something warming and hearty.
I don't think anyone is sure why this dish is called "Hayashi rice" in Japan - there are various explanations - was it invented by someone called Hayashi? Is it a Japanese pronunciation of "Hashed rice"?
Whatever the reason, "Hayashi rice" is a "yoshoku" dish, meaning that it is a Japanese dish made in a Western style. Personally, I like to think of it as a beef stroganoff minus the cream.
If you look around the internet, you'll find there are quite a few variations for this recipe but I think this one is the best - a little spicy with that signature Japanese sweetness. Served with a bowl of steamed white rice, I can think of nothing better when the nights are closing in and Jack Frost comes a knocking.
If you want to warm up a chilly evenings, you can find the the Youtube tutorial for this recipe by clicking Hayashi Rice or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
For another Japanese beef recipe, why not take a look at my traditional Gyudon beef donburi recipe?
(makes 2 servings)
200g rump steak
75g shimeji mushrooms
75g button mushrooms
1 tbsp paprika
a pinch of salt & pepper
2 tbsp plain flour
300ml hot water
1/2 beef stock cube
1 tbsp olive oil
50ml red wine
50ml tomato ketchup
50ml bull-dog sauce
1 tbsp oyster sauce
1 dried bay leaf
300g cooked rice (wet weight) mix with 20g butter
1 tsp chopped parsley for garnishing
peel and cut the onion into 1cm slices
put the onion & 10g of butter in a bowl, wrap with cling film and microwave for 4 mins at 600w
dissolve the beef stock cubes in hot water and set aside
remove the bottoms of the mushroom stalks, slice the button mushrooms and separate the shimeji mushrooms
cut the beef into 5mm slices and coat with a mix of salt, pepper, paprika & flour well
heat 10g butter & olive oil in a frying pan, brown the meat lightly over a medium to high heat (keep the leftover flour mixture for later use)
add the microwaved onion, mushrooms & the leftover flour mixture to the pan
add the beef stock and cook for 1 min
add the red wine, tomato ketchup, bull-dog sauce, oyster sauce & bay leaf and simmer for 10 mins over low heat
stir the rest of the butter into the rice and serve