Japanese cuisine · Meat & Kebab

Hayashi Raisu

Beef strips with plenty of onion in a dark demi-glace tomato sauce, simmered thick over white rice.

Ingredients · for 4 servings

• 500 g beef rump (thinly sliced)
• 3 onions
• 200 g button mushrooms
• 3 tbsp tomato paste
• 4 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 200 ml red wine
• 400 ml beef stock
• 30 g butter
• 2 tbsp flour
• 400 g short-grain rice
• Salt, pepper

Instructions

1. Cut the beef into thin strips 5 cm long, season with salt and pepper; slice the onions into fine half-rings and the mushrooms into slices.
2. Melt half the butter in a wide pot and sauté the onions over medium heat for 12–15 min., stirring occasionally, until golden brown — this gives the sauce its sweetness.
3. Add the meat and mushrooms and sear for 4 min., then dust with the flour and sauté for 1 min. while stirring, until it is lightly bound.
4. Stir in the tomato paste, cook for 1 min., deglaze with the red wine and let it reduce for 2 min., then add beef stock, ketchup and Worcestershire sauce.
5. Simmer uncovered over low heat for 25–30 min., until the sauce turns dark and glossy and coats the back of a spoon; season with salt and pepper and swirl in the remaining butter.
6. Meanwhile cook the washed short-grain rice covered in 600 ml water for 13 min. and let it steam for 10 min., then plate it and pour the sauce alongside.