This may be a strange confession but lately I have been feeling nostalgic and binge watching Sailor Moon, one of my favourite shows when I was a preteen. I never got to finish watching all of them unfortunately as I moved out of Canada and moved onto other shows like My Fair Princess ( a Chinese drama) and Spellbinder ( an Australian/Polish fantasy series) as well as reading which is a favourite pastime for me ( I end up buying more books even before I am done with the ones I have).
As I am watching Sailor Moon right now some of the cuisine mentioned in the series has piqued my interest so I thought I would try to make one of the dishes. Hayashi Rice is an yoshoku (western) style dish in Japan, so popular you can find ready to make boxes in most Japanese grocery stores but it is not that hard to make at home from scratch.
Some call it a curry, others call it a stew as it resembles both. It is not know exactly how, when or where it originates but it is similar to beef Bourguignon with a definite Japanese flavour and cooking style to it. As I love beef bourguignon I thought I would try hayashi rice to see how they compare. I would say that hayashi rice is milder in a way, that is there is not a strong wine taste as there is with beef bourguignon.
While most hayashi rice recipes call for demi-glace I did not do this as I was not in the mood to make any and prefer not to buy the canned version as they tend to have way to much salt added. I have seen many hayashi rice recipes that also omit the demi-glace and so I felt I was not missing anything by leaving it out, also hayashi sauce on its own does have some similar components to demi-glace just without the various seasonings used to make demi-glace.
Some recipes called for carrots and peas but I chose to stick to the basic beef, onion and mushroom version but feel free to add in carrots or peas. I also did not add dairy free cream to it before serving as I personally did not think it needed it. When serving hayashi rice you must eat it with a spoon, it appears that eating with any other type of utensils is practically taboo!
This is wonderful dish to make during the week and can be easily stored in the refrigerator and warmed up quickly the next day or try the same over pasta or scrambled eggs ( similar to the Japanese dish omurice).
- 300g Beef, thinly sliced and cut into bite size pieces
- 2 Onions, halved and thinly sliced
- 12 mushrooms, quartered
- 3 Tbsp vegan butter + 3 tbsp, divided
- 1 Tbsp olive oil
- 3 Tbsp Worcester sauce
- ½ Cup Tomato Passata or 4 Tbsp tomato paste plus ⅓ Cup water
- 3 Cloves garlic, minced
- ½ Tbsp soy sauce
- 1 Cup Red wine
- 1½ Cups beef broth + ½ Cup, divided
- ½ Tbsp honey (optional)
- ⅓ Cup corn starch
- Salt and Pepper, to taste
- Parsley, to garnish
- Melt 3 tbsp vegan butter in large frying pan, add corn starch and stir to combine. Continue stirring until it starts to brown and thicken.
- Remove from heat and add in ½ cup beef broth slowly and mix well. Roux should still be a thick paste. Remove from pan and set to side.
- Season beef with salt and pepper.
- Heat up olive oil in frying pan on medium high heat and add beef to pan. Let cook until it starts to brown and flip each piece over and do the same for other side. Remove from heat and place on a paper towel lined plate.
- Return frying pan to burner and add 3 tbsp vegan butter and allow it to melt.
- Add the onions and cook until onions start to become translucent. Add the garlic and continue cooking for another 3-4 minutes or until garlic is fragrant. Turn heat down to medium low, cover pan and let onions and garlic cook for 25 minutes, checking and stirring occasionally.
- Once onions soft and brown add in the mushrooms and cook another 5 minutes or until mushrooms have softened.
- Add in beef and tomato passata and mix to combine.
- Next add in red wine and beef stock. Turn heat back up to medium and let cook until it starts to bubble.
- Add in the worcester sauce and soy sauce and stir to combine. Taste to see if it is too salty or acidic, if so add in some honey to balance out tthe flavour.
- Add in the roux and mix thoroughly. Continue to stir and cook until the sauce has thickened.
- Remove from heat and serve with rice and garnish with parsley.
- Will keep in refrigerator for 4 days.