Hayashi - Japanese beef stew in delicious sauce, served with rice

Hayashi is a beef casserole served with rice. It comes from the same tradition as the Burgundian beef-style meat dishes. The Japanese call food from outside their country yoshoku - "Western cuisine".

Classic hayashi rice is prepared from scratch, slowly reducing the demi-glace sauce and beef stock. This version is improved and simplified, and it is easy to prepare large portions and refrigerate or frozen for a quick dinner. The recipe comes from the book Gaijin Cooks > Ivan Orkin.

One of the ingredients in the recipe is Bull-Dog tonkatsu sauce, which we can buy in online stores, including in Cuisines of the World . The vegetable and fruit Tonkatsu sauce is very popular in Japanese society. It is prepared on the basis of plums, carrots, apples, tomatoes and onions. Its name comes from the "Tonkatsu", a Japanese panko-battered pork chop.

INGREDIENTS

900 g of beef, preferably boneless beef neck, diced 3 cm

3 tablespoons of flour

2 tablespoons of oil

1 onion, peeled and cut into rings

100 ml dry red wine

1 tablespoon of tomato puree

400 g tomatoes (sliced) recommend pelati tomatoes from the tin

2 tablespoons of ketchup

2 tbsp Bull-Dog tonkatsu sauce

1 teaspoon of salt

1/2 teaspoon of freshly ground pepper

1 tablespoon of honey

a glass of water

Cooked rice and parsley leaves to be served

PERFORMANCE

Cut the beef into 3 cm cubes and dry it thoroughly with paper towels. Put the meat into a bowl, sprinkle it with flour and shake it all until the flour is evenly distributed over the beef. If necessary, add oil.

Heat up a deep frying pan or a saucepan with a thick bottom and add 1 tablespoon of oil. Fry the meat in batches, about 15 minutes, until it is brown on each side. Put the finished pieces on the plate.

If necessary, add a tablespoon of oil to the beef pan and fry the onion rings for about 3 minutes until soft. Pour in the wine, reduce for a while, add the tomato puree and cook for 2 minutes, stirring all the time.

Put the meat into the pan with its juices, add pelati tomatoes, ketchup, tonkatsu sauce, salt, pepper and a glass of water. Stir, bring to a boil, reduce the heat, cover and cook for about 2 hours, until the meat can be separated with a fork. While stewing, carefully stir the stew every 30 minutes.

Use a slotted spoon or tongs to put the meat on a plate. Add honey to the remaining sauce and mix it with a hand blender until smooth. Put the meat back in the sauce.

Stew of beef can be stored after cooling down for 1-2 days (for a maximum of a week) in the refrigerator.

Serve with rice and sprinkle with green parsley.

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