Hayashi Rice (Hashed Beef Stew on Rice) for Adults
Hayashi Rice (Hashed Beef Stew on Rice) for Adults

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hayashi rice (hashed beef stew on rice) for adults. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Hayashi Rice (Hashed Beef Stew on Rice) for Adults is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Hayashi Rice (Hashed Beef Stew on Rice) for Adults is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook hayashi rice (hashed beef stew on rice) for adults using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Hayashi Rice (Hashed Beef Stew on Rice) for Adults:
  1. Get 300 grams Thinly sliced beef or offcuts
  2. Make ready 2 Onions
  3. Prepare 200 grams Button mushrooms (or shimeji mushrooms etc.)
  4. Make ready 1 can Canned demiglace sauce
  5. Prepare 100 ml Red wine (or tomato juice)
  6. Prepare 400 ml Water
  7. Take 2 tbsp Ketchup
  8. Get 1 tbsp Flour
  9. Get 1 to 2 leaves Bay leaves
  10. Take 1 Salt and pepper
  11. Prepare 1 Oil
Steps to make Hayashi Rice (Hashed Beef Stew on Rice) for Adults:
  1. Slice the onions thinly. It doesn't have to be very thin. Cut each mushroom into about 5-6 slices.
  2. Season the beef with salt and pepper and dust with flour.
  3. Heat a pan, add oil and stir fry the onions. When the oil has coated all the onion slices, add the mushrooms and stir fry until everything has wilted. Transfer to a pot.
  4. Add more oil to the same pan and stir fry the beef. When the beef is browned, add the red wine and simmer rapidly over high heat until the liquid in the pan has reduced to 1/3 to evaporate the alcohol.
  5. Add the beef to the pot with the onions and mushrooms. Add water and the bay leaves, and simmer over medium heat for 5 minutes.
  6. Add the ketchup and mix. Add the demi-glace sauce, and give it a stir.
  7. Simmer over low heat for about 10 minutes… and adjust with salt and pepper to finish.
  8. If you're using tomato juice instead of wine, you can use half the amount of ketchup. I used a ton of mushrooms here; 100 g is fine normally.
  9. If the onions you have are big, just one should be ok.

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