Rookie Pan
← All recipes
Japan, Asia · Hayashi Rice (Japanese Beef and Tomato Stew over Rice)

Brown-Roux Hayashi Rice, Yōshoku-Restaurant Style

Deepened like a restaurant's: a chocolate-brown butter roux, deeply caramelised onions, reduced red wine and beef stock, finished with butter and cream.

ServingsServes 2
Total cooking time1 h 8 min
DifficultyHard
About servingsThere is a lot of red wine, so some alcohol may remain after simmering. For children, replace the wine with the same amount of stock plus 1 teaspoon of red wine vinegar.

Method

  1. Make the brown roux first. Melt the roux butter in a small 16 cm pan, add the flour and stir constantly over medium-low heat for , until it is the colour of milk chocolate and smells nutty, then scrape it into a bowl. The roux is very hot, so mind splashes; if it turns black and bitter, start again.

    Add in this stepButter (for the roux) 20 gPlain flour (for the roux) 20 g

    medium-low heat

  2. Season the beef with the salt listed here and the pepper. Heat the oil in a 22 cm pot over medium-high heat, lay the beef in without overlapping and sear for without moving it, until browned, then lift it out. In a smaller pot, work in two batches.

    Add in this stepBeef sirloin, thinly sliced 200 gSalt 1¼ pinchBlack pepper 1½ pinchVegetable oil 1½ tsp

    medium-high heat

  3. In the same pot, cook the onion butter, sliced onions and minced garlic over medium heat for , until a deep amber; if the bottom catches, add water a tablespoon at a time and scrape. Add the mushrooms and cook for more.

    Add in this stepButter (for the onions) 15 gOnions 300 gGarlic cloves 1Button mushrooms 100 g

    medium heat

  4. Add the tomato paste and fry over medium-high heat for , until it darkens, then pour in the red wine and reduce by half for .

    Add in this stepTomato paste 4 tspRed wine 100 ml

    medium-high heat

  5. Add the stock, tomatoes, bay leaves, Worcestershire sauce, ketchup and honey and bring to the boil, then whisk in the brown roux until smooth. Return the beef, set the lid ajar and simmer over low heat for , stirring to the bottom now and then.

    Add in this stepBeef stock 280 mlCanned chopped tomatoes 120 gBay leaves 1Worcestershire sauce 3 tspTomato ketchup 2 tbspHoney 1 tsp

    low heat

  6. Turn off the heat, remove the bay leaves, stir in the finishing butter for gloss and season with the rest of the salt and pepper. Serve the sauce generously beside the rice, drizzle a line of cream over it and sprinkle with parsley.

    Add in this stepButter (to finish) 8 gSalt 1¾ pinchBlack pepper 1½ pinchWarm cooked short-grain rice 400 gDouble cream 2 tbspParsley, chopped 2 g

Cook's tip

Turn up the heat under the roux and it burns in seconds: patient low heat is the whole secret. Make a double batch of brown roux and freeze half for next time.

Cooking it at camp

Make the brown roux and caramelised onions at home and pack them in sealed tubs. At camp, just sear the beef, add everything and simmer. A Dutch oven is perfect.