00:00Just made this and it turned out so much better than the cubes, raves one of my readers.
00:04But what makes from scratch beef hayashi rice worth the effort? Well actually, it's effortless
00:09when you know how. So let's get started. For a printable version of this recipe,
00:15visit my website, just google hayashi rice statue to find me. Before we start, slice half an onion
00:20into thin wedges or slices, mince two garlic cloves, slice four bottom mushrooms, and cut one
00:27bell pepper into bite-sized irregular pieces. Also, make 300ml of beef bouillon using your
00:34regular cubes. I'm using no, but any brand is fine. With the package though, the ratios aren't
00:40standardized, so the wrong dilution can turn the sauce salty or thin. For example, this one is
00:46one cube for 300ml, but this one is one cube for one litre. If you use one litre cube with
00:52300ml water,
00:54it's going to be concentrated and overly salty. So either cut the cube into thirds or make one
01:01litre and save the leftovers for another recipe. Alternatives would be other instant stocks like
01:07chicken bouillon, consuming cubes, or fond de veau. And if you use unsalted stock, adjust the saltiness
01:13accordingly. Toss 200g of thinly sliced beef with a pinch of salt and pepper and half tablespoon of
01:20all-purpose flour until every strand looks matte and velvety. No chunky clumps.
01:26Let's talk beef for a second. I'm using thinly sliced beef. Either round or boneless beef short rib works
01:33great. Look for sukiyaki shabu shabu packs or shaved beef. Preheat a large pan over medium to medium low
01:40with one teaspoon of neutral oil until it shimmers. Then add the beef and dough sliced mushrooms in a loose,
01:47single layer. Say until the undersides are well browned, flip once, brown the second side,
01:54and pull them out. Preserve every bit of fond in the pan. That's your flavour piggy bank.
02:00Now for the onions. This is where the magic really starts. Add a thinly sliced onion with a pinch of
02:07salt
02:07and cook, scraping occasionally until the onions turn golden and sweet. If the onions threaten to
02:14scorch, splash in a spoonful of water. Scrape and keep going. Stir in the minced garlic and bell pepper
02:22for about 30 seconds until fragrant. Pour in 4 tablespoons of red wine. Raise the heat and deglaze the
02:30pan, scraping up every browned bit as the wine bubbles. Reduce until the sharp alcohol aroma fades,
02:37and the pan looks nearly syrupy. This moves all the fond into your soul space and concentrates flavour.
02:44For wine, a dry red like mellow or carbonate works great. Return the beef and mushrooms to the pan
02:52and sprinkle another half tablespoon of flour over the mixture, tossing for 30 to 60 seconds. This quick
03:00flour a minute removes raw notes and primes the starch to thicken smoothly later.
03:07Then stir in one and a half tablespoon of ketchup, one and a half tablespoons of Worcestershire sauce,
03:14and half the spoon of soy sauce. Cook for about one minute until glossy. If it still smells sharp,
03:20keep moving until the aroma turns jammy and savoury. Pour in the 300 milliliters of bouillon and add one
03:29bay leaf. Bring to a gentle simmer, about 85 to 96 degrees celsius, and cook for 5 minutes, stirring now
03:37and then, until the sauce slightly coats the back of a spoon. The ideal texture is just looser than curry.
03:44If you tilt the pan, it should flow slowly and cling in a thin film. If you like a subtle
03:51bitterness
03:51depth, stir in up to half teaspoon of instant coffee powder or dark chocolate now. Tasting as you go,
03:59this is my secret ingredient I use for curry all the time. Once it looks like this, turn off the
04:06heat
04:07and season with freshly ground pepper and one pinch of nutmeg. Then, mount with one tablespoon of cold
04:14unsalted butter, swirling until the sauce turns satiny. Aim to finish below about 80 degrees celsius,
04:21so the emulsion stays stable. Glossy sauce, not oily and slick.
04:31Mount freshly cooked rice on one side of a warm plate, and ladle the hayashi sauce alongside.
04:37This dish is meant to be served with rice, so don't skip it. Add a pinch of parsley for colour,
04:43and that's our beef hayashi rice. Enjoy this for your weeknight dinners.
04:48Want even more delicious recipes? Grab my free cookbook from the link in the description.
04:54Okay, let's go over the ingredients one more time, and if you're ready to cook,
04:58grab the written instructions by clicking the full recipe box with a picture that's about to pop up on
05:03your screen. You'll find the full recipe with all the tips I couldn't fit into this video right on my
05:09website. The link's on the screen now, and if you're in the mood for more, my beef playlist is waiting
05:15for you next. Thanks so much for watching, and I'll see you again soon.
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