Japan: Hayashi Rice

Hayashi Rice (ハヤシライス) is a popular meal on the menus of Japanese cafes, school canteens and home kitchens. It is less known outside Japan, but for lovers of fusion dishes and yōshoku (= Japanese dishes based on Western cuisine), it is an absolute must try. Comfort food that is perfect for autumn or winter, a real cosy meal that brings warmth and contentment! 🍛

It is a kind of stew with a rich, savoury flavour, usually made with thinly sliced beef, onions, and mushrooms in a thick sauce of tomato puree, red wine, and demi-glace. All this is served over a bed of white rice. We made our own version here, based on Flemish Stoverij, with carrots instead of mushrooms. And as a quick version, we use a pre-made spice paste from the Eastern supermarket to make the sauce. Let the meat simmer and, meanwhile, dream of a trip through Japan with a good glass of red wine.

Ingredients for 8 people

(If you have too much, it's easy to freeze it in and handy for a rushed evening meal afterwards.)

1kg potatoes peeled and cut into 2cm cubes
1kg carrots cleaned and cut into 2cm pieces
2 thick onions, peeled and cut into 2cm pieces
1.2kg beef stew
1 goblet of beef stock
Hayashi rice mix (= a kind of herb paste, on sale in Oriental supermarkets
Butter or olive oil
Water
Japanese rice (this is the same as 'sushi rice', but without the vinegar)

Preparation

Sauté the potatoes and vegetables in butter or olive oil. Meanwhile, fry your stewed meat in the pan.  Add the fried meat to the vegetables and pour in the jug of beef stock. Dilute with water until the meat is just submerged.

Add the Hayashi Rice mix and simmer for an hour and a half until your meat is done.

Cook the rice according to the instructions on the packet. Serve the stew meat on top of the rice.

You can mix it all on your plate if you wish, or eat it separately.

いただきます ! (Itadakimasu - Japanese version for 'enjoy your meal', but actually more a polite way of saying thank you for the meal and thank the person who made it).