Food Forum
Vol. 26 No. 2  July 2012

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

HAYASHI RAISU (HASHED BEEF WITH RICE)

Demiglace sauce was introduced to Japan with the arrival of French cuisine during the Meiji era. This is one of the basic sauces for yoshoku (Japanese-style Western dishes) and it remains popular here today: many recipes still call for it, and while it may be bought ready-made, this simple recipe combines red wine, tomato paste and soy sauce to easily make a delicious brown sauce at home.

Ingredients

Sliced beefSliced beef
Serves 4 to 6

734 kcal  Protein 18.7 g  Fat 36.4 g (per person)

  • 400-500 g (about 1 lb.) thin slices of beef suitable for sukiyaki, such as chuck eye or rib loin
  • 150 g (5 oz.) mushrooms
  • 3 small-sized onions, total 500-550 g (1-1.2 lbs.)
  • Butter
  • Vegetable oil
  • Salt and black pepper
  • 1 small clove of garlic, crushed with garlic press
  • 2 T flour
  • 1 1/4 C red wine
  • 1 1/4 C consommé (bouillon)
  • 3 T tomato paste
  • 5 T Kikkoman Soy Sauce
  • 1 bay leaf
  • 4 to 6 servings of hot cooked rice
  • Parsley, minced

Directions

  1. Cut each slice of beef into three pieces. Cut mushrooms into 4-6 slices lengthwise, each slice about 2-3 mm (1/8 in.) thick. Cut all onions in half lengthwise. Finely chop one onion and set aside. Cut the remaining two onions horizontally into 4-5 mm (1/5 in.) slices.
  2. Melt 1 t butter and 1/2 t vegetable oil in a non-stick frying pan and sauté half of the beef over medium heat until lightly browned.* Season lightly with salt and pepper, remove from pan.
  3. Melt another 1 t butter in the same pan, and sauté and season the remaining beef in the same way. Remove beef from pan and set aside.
  4. Add 1 T butter to the same pan, sauté the garlic and two sliced onions. Cook over low heat until tender and slightly browned. Add mushrooms and sauté until softened. Remove from pan; set aside together with the beef.
  5. Melt another 1 1/2 T butter in the same pan and sauté the fine-chopped onion over low heat. When it turns transparent, sprinkle in 2 T flour, mix and continue to sauté.
  6. Add red wine gradually to the pan, portioning it out about 3 times while stirring to incorporate the flour. Bring to a boil. Keep boiling for 1 to 2 minutes, add consommé. Return the onion-garlic-mushroom mixture together with the beef to the pan.
  7. Add and mix the tomato paste and soy sauce. Add bay leaf and simmer over low heat for 10-15 minutes, then sprinkle with black pepper. Add salt, if necessary.
  8. Serve the hayashi beef alongside cooked rice on individual plates. Garnish the rice with parsley.

* In both Steps 2 and 3, discard accumulated fat after sautéing, leaving 1 T of grease in the pan.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Japanese Fusion Cuisine: One-Plate Rice Dishes” included in this issue.