ハヤシライス- Hashed Beef
Although you may not have heard about this recipe before, this is a very popular dish next to the ever so popular curry rice in Japan. This dish is made of demi glace sauce that you can buy in packs or cans at the local Japanese supermarket. This is a key ingredient in this recipe and having demi glace sauce handy in your cupboards is a must!! I like to add potatoes and carrots to spice it up a bit!
Serves 2
150g thinly sliced beef (shabu shabu style meat works perfect)
1 medium onion
100g mushrooms
½ garlic clove
1 ½ tbsp. butter
1 tbsp. flour
140g demi glace sauce ( you can find this at a Japanese market)
¼ tsp. salt
To taste pepper
Part A
¼ tbsp. sugar
To taste salt and pepper
Part B
1 tbsp. red wine
1/3 cup tomato puree
½ cube chicken stock (bouillon cube)
½ cup hot water
1 bay leaf
1. Chop the garlic into small pieces. Cut the mushrooms in half and slice the onions thin.
2. In a deep frying pan or pot, melt the butter on medium heat. Cook the garlic and onions. When the onions are cooked, add the mushrooms.
3. Add the beef and cook till brown. Mix in Part A and cook well. Add the flour to coat the mixture well.
4. In a small bowl add the ingredients from Part B. Mix well. Slowly add to the pot and turn the heat to low. Stir. Let cook for at least 20 minutes. Make sure you stir occasionally.
5. Add the demi glace sauce and cook for another 10-15minutes. Add pepper to taste.
6. Cook white rice and serve in a shallow plate. Pour the mixture on top of hot rice.
