Hayashi rice (ハヤシライス) is a popular Western-syle dish in Japan. It is made with thinly sliced meat (usually beef), onions, and button mushrooms, simmered in a thick red wine, tomato, and demi-glace sauce. The sauce is served atop or alongside steamed, buttered rice.
Demiglace sauce is one of basic sauces for western-style meals in Japan, based on the French sauce adapted to Japanese the palate: fruity and rich, with plenty of umami possibly due to such unusual ingredients as dried sardines. It is available, ready to use, in cans.
I bought a package of Hayashi Rice Sauce Mix, imported from Japan by S&B. Very convenient? I don’t know: one still much chop three-quarter pounds of onions, a half-pound of meat, do all the browning and stirring… The roux in the package contains palm oil, canola oil, wheat flour, vegetable powder (onion, tomato, Chinese cabbage, carrot, and celery), starch, sugar, salt, caramel, msg, mushroom bouilon, banna sauce powder, soy sauce, spices, chicken bouilon, sucrose, fatty acid esters, paprika oleorsin, artificial flavor, disodum etc of unknown chemicals…
The result? It might have been better had I used thinly sliced tender beef, but the mini beef meatballs tasted pretty good. The problem was that there were not quite enough of them to feed a hungry husband, so the freezer provided a slice of pork loin and a half package of frozen firm tofu. Freezing tofu changes its texture, making it into a flavor sponge excellent for adding to soups. I would not have served this melange of a stew to guests, but it was an adequate quick dinner.
It would be delicious to make a meal like this from scratch, as some of the related posts below suggest:
|Hambaagu is served with a sauce that can be made with demi-glace.
||Gyutan Stew, veal tongue cooked Japanese-style.
||Hiroko Shimbo’s story about her mother’s tongue stew.
||Cream stew, another mix popular in Japan: kurimu shitu!
||Hiroko’s Japanese-style lamb stew: another French influence.