Belgian Beer Hayashi Rice (Carbonnade × Japanese Yōshoku)

Method

1. Cut the beef into 5 cm pieces, season with the salt and pepper and dust lightly with some of the flour. Slice the onion thinly along the grain and the mushrooms 4 mm thick.

   Add in this stepSalt ¼ tspBlack pepper 1 pinchPlain flour ½ tbsp

2. Melt some of the butter in a frying pan over high heat (pan size · number of batches: 24 cm · 1×), spread out the beef and stir-fry each batch for just 2 min, lifting it out as soon as it changes colour. Cooked longer, it toughens.

   Add in this stepThinly sliced beef (sirloin or chuck) 240 gButter 7.5 g

   high heat

3. Lower the heat to medium heat, add the remaining butter and the onion and cook for 10 min until deep golden. Add the mushrooms for 3 min, then sprinkle over the remaining flour and stir for 1 minute to cook out the raw taste.

   Add in this stepButter 18 gOnion 1Button mushrooms 100 gPlain flour 1 tbsp

   medium heat

4. Pour in the beer and boil over medium-high heat for 2 min, scraping the pan, to drive off the alcohol. Move on once the sharp, bitter smell has softened.

   Add in this stepDark Belgian brown ale or stout 200 ml

   medium-high heat

5. Add the water, ketchup, Worcestershire sauce, soy sauce, tomato paste and brown sugar, stir well and simmer over low heat for 10 min. When the sauce is glossy and thick, return the beef and warm it through for 1–2 minutes. If it gets too thick, add a splash of water.

   Add in this stepWater 100 mlKetchup 2 tbspWorcestershire sauce 1 tbspSoy sauce 2 tspTomato paste 2 tspBrown sugar 1 tsp

   low heat

6. Spoon the rice onto plates and pour plenty of sauce alongside. Finish with a thin swirl of cream.

   Add in this stepHot cooked short-grain rice 400 gDouble cream (to finish) 1 tbsp