Hayashi Rice

Written by Aini Amin on April 14, 2016 in Beef and mutton, Japanese cuisine

Hayashi rice is a dish popular in Japan.It usually contains beef, onions, and mushrooms, in a thick sauce which often contains red wine vinegar and tomato sauce and beef stock.

Japanese make it with thin slices of beef …but today i am making it with mutton cubes… and in original recipe they saute meat in pan until lightly brown but I boiled it first until tender, save stock for gravy and then saute it… just this change I do in this recipe…other things are same as traditional recipe of Hayashi rice . And for those who want to know red wine vinegar is halal or not…. It is halal … just click at this link...(Red wine vinegar is halal or not)

First we will make steamed rice to serve with hayashi sauce. Steamed rice made with short grain rice..you can also use sushi rice for this.

okkkk as a Pakistani I was really afraid to try this Japnese dish… meray husband ko achi lagy gi ya nhi????? patanhin kisy bany gi I was thinking…coz he is totally desi food lover and also me some times …lol …apni biryani hy hi best ..
Laikin ye cooking ka shoq ..min kia kron ..I made this and wowwwwwwww wonderful ,awesome taste…just like Chinese… So have my words and try it all of you will like it as well i am sure 🙂

Serving = 4-5

Ingredients,

List 1 for stock,

mutton boneless bite size cubes 350-400 g
garlic cloves 4
onion 1 medium

List 2 for Roux

Butter 10 g
flour 2 tbsp
meat stock 1/4 cup….. 50 g

List 3

onion 1 medium
carrot 1/4
mushroom 4-5
garlic chopped 1 tbsp
ketchup 1 tbsp
Red wine vinegar 3 tbsp
honey 1-1/2 tbsp
Chopped canned tomatoes 1/2 cup
Bay leave 2 small or 1 big
salt 1 tsp
black pepper 1 tsp
Worcestershire sauce 1 tbsp
Soy sauce 1 tsp
Parsley for garnishing

List 4 For steamed rice,

Short grain Rice 2 cups
salt 1 tsp
water 3 cups

Directions,

For Steamed rice

1. Take Short grain rice, wash it .

2. In a pan add 3 cups water, 1 tsp salt and rice. Turn on the heat on high until boils. — 2. In a pan add 3 cups water, 1 tsp salt and rice.
Turn on the heat on high until boils.

3. When it starts to boil, keep tight lid on it, turn the heat slow and let it cook on very low heat for 15 minutes. After 15 minutes turn the heat off ...do not lift the lid and let it stand like this for 10 minutes. — 3. When it starts to boil, keep tight lid on it, turn the heat slow and let it cook on very low heat for 15 minutes.
After 15 minutes turn the heat off …do not lift the lid and let it stand like this for 10 minutes.

4. After 10 minutes...Steamed rice are ready. — 4. After 10 minutes…Steamed rice are ready.

Japanese Steamed rice

For Hayashi Sauce

1. Take all list 1 ingredients with 6 cups of water...cook until meat nicely tender and almost 2 cups stock left in it. — 1. Take all list 1 ingredients with 5-6 cups of water…cook until meat nicely tender and almost 2 cups stock left in it.

2. Strain it ,throw onion and garlic...take out meat cubes...save stock — 2. Strain it ,throw onion and garlic…take out meat cubes…save stock

1. Take 10 g butter in a pan, turn on the heat, melt it... then add 2 tbsp flour and cook it on slow to medium heat for almost 7-8 minutes.... until its bown.... then add stock 1/4 cup and stir...turn off the heat. — 3. Now for Roux…..Take 10 g butter in a pan, turn on the heat, melt it… then add 2 tbsp flour and cook it on slow to medium heat for almost 7-8 minutes…. until its brown…. then add stock 1/4 cup and stir…turn off the heat.

Roux is ready...set it a side...we will add this to thicken sauce at end. — 4. Roux is ready…set it a side…we will add this to thicken sauce at end.

5. Cut onions, carrots and mushroom in small slices.

6. Take 1 tbsp butter and 3 tbsp oil... heat it then add meat cubes and stir until lightly brown. — 6. Take 1 tbsp butter and 3 tbsp oil… heat it then add meat cubes and stir until lightly brown.

7. Add chopped garlic,onion, carrots....cook on medium heat for 2-3 minutes. — 7. Add chopped garlic,onion, carrots….cook on medium heat for 2-3 minutes.

8 Add mushrom stir for 1 minute. — 8 Add mushroom stir for 1 minute.

9. Now add ketchup,canned tomato ,honey, bay leaf, salt, black pepper...stir for 1 minute. — 9. Now add ketchup,canned tomato ,honey, bay leaf, salt, black pepper ,red wine vinegar…stir for 1 minute.

10. Add almost 1-1/2 or 2 cups stock...with roux we made above....stir nicely to dissolve roux in it. — 10. Add almost 1-1/2 or 2 cups stock…with roux we made above….stir nicely to dissolve roux in it, then add soy sauce and Worcestershire sauce.

11. Turn the heat slow and with lid let it cook for 3-4 minutes. — 11. Turn the heat slow and with lid let it cook for 3-4 minutes. and done ……… taste salt and pepper and adjust according to your taste at this point. Garnish with parsley.

Hayashi Rice are ready to serve

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