Beef and Mushroom Hayashi Rice in Red Wine Sauce

What you need

• 300 g (1 1/2 cups) Japanese short-grain rice, uncooked
• 400 g (14 oz) thinly sliced beef, ribeye or chuck, cut into 4 cm pieces
• 1 tbsp vegetable oil
• 45 g (3 tbsp) unsalted butter, divided
• 2 onions, large, sliced into thin half-moons
• 200 g (7 oz) button mushrooms, sliced
• 2 tbsp tomato paste
• 150 ml (2/3 cup) dry red wine
• 500 ml (2 cups) beef stock
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• 1 bay leaf
• 30 g (1/4 cup) plain flour
• 1 tsp soy sauce
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs nearly clear, then cook it according to the package directions.

2. 2

   Melt 30 g of the butter in a small saucepan over low heat. Stir in the flour and cook, stirring, until the paste turns light brown and smells nutty, 8-10 min. Set aside.

3. 3

   Season the beef with salt and pepper.

4. 4

   Heat the oil in a large wide pot over high heat. Brown the beef in 2 batches, about 1 min per batch, and move it to a plate.

5. 5

   Turn the heat to medium. Add the remaining butter and the onions and cook, stirring now and then, until soft and deep golden, 12-15 min.

6. 6

   Add the mushrooms and cook until they release their liquid and start to brown, 4-5 min.

7. 7

   Stir in the tomato paste and cook for 1 min. Pour in the wine and boil until reduced by half, about 3 min.

8. 8

   Add the stock, ketchup, Worcestershire sauce, sugar and bay leaf, then return the beef to the pot. Simmer on low heat, skimming off any foam, for 20 min.

9. 9

   Ladle a little hot sauce into the browned flour paste and stir until smooth, then stir it back into the pot. Simmer 5-8 min, until the sauce turns glossy and coats a spoon.

10. 10

    Remove the bay leaf, stir in the soy sauce and season with salt and pepper.

11. 11

    Spoon the rice onto plates and ladle the hayashi sauce beside it.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.