Easy Hayashi Rice

Name: Easy Hayashi Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1½ onions ((12 oz, 340 g)); 4 cremini mushrooms ((4 oz, 113 g)); 10 oz thinly sliced beef (such as ribeye); 1 Tbsp unsalted butter; Diamond Crystal kosher salt; freshly ground black pepper; 1¾ cups water; ½ box Hayashi Rice Sauce (Roux) ((for 4 servings, I use half a 5.6 oz, 160 g package)); 4 servings cooked Japanese short-grain rice

Make Easy Hayashi Rice with rich and velvety demi-glace sauce any night of the week. I'll show you how we whip up this family favorite with pre-made sauce mix, tender beef, and savory mushrooms. It's Japanese comfort food at its finest!

⏱️ 40 menit 🔪 Persiapan: 10 menit 🔥 Masak: 30 menit 📊 Sedang ⭐ 5.0 (10) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

4 porsi

1½ onions ((12 oz, 340 g))
4 cremini mushrooms ((4 oz, 113 g))
10 oz thinly sliced beef (such as ribeye)
1 Tbsp unsalted butter
Diamond Crystal kosher salt
freshly ground black pepper
1¾ cups water
½ box Hayashi Rice Sauce (Roux) ((for 4 servings, I use half a 5.6 oz, 160 g package))
4 servings cooked Japanese short-grain rice

Langkah-langkah

Gather all the ingredients. If you prefer to make the sauce from scratch, see my Hayashi Rice recipe.
Cut 1½ onions into thin wedges.
Trim the stem ends from 4 cremini mushrooms and cut the caps into thin slices.
Cut 10 oz thinly sliced beef (such as ribeye) into 2-inch (5 cm) sections.
Heat a medium pot over medium heat. When it's hot, add 1 Tbsp unsalted butter. When it's melted, add the onion and sprinkle with Diamond Crystal kosher salt. Sauté for 5 minutes until slightly wilted.
Then, add the beef to the pot. Season with Diamond Crystal kosher salt and freshly ground black pepper.
Stir and cook for 2–3 minutes until the meat is no longer pink.
Add the mushrooms and stir to combine. Then, add 1¾ cups water.
Increase the heat to high, cover the pot, and bring it to a boil. Once boiling, lower the heat to maintain a simmer and cook for 20 minutes. Occasionally skim off the scum and fat floating on the stock's surface to keep the liquid clear and clean.
Turn off the heat. Put 1–2 cubes from ½ box Hayashi Rice Sauce (Roux) in a ladleful of cooking liquid. Slowly stir it with a spoon or chopsticks until dissolved, then release it to the pot and stir to incorporate. Repeat with the rest of the roux, 1–2 cubes at a time.
Turn on the heat to medium and cook for another 5 minutes, stirring occasionally. Divide 4 servings cooked Japanese short-grain rice on one side of shallow serving bowls (I used this Tuxedo Cat Salad Plate from JOC Goods) . Ladle the hayashi rice sauce on the other side. Enjoy!
Keep the leftovers in an airtight container in the refrigerator for 3 days or freezer for up to a month.