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
01:32works great. Look for sukiyaki shabu shabu packs or shaved beef. Preheat a large pan over medium to
01:39medium low with 1 teaspoon of neutral oil until it shimmers. Then add the beef and those sliced mushrooms
01:46in a loose single 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
02:30the pan, scraping up every browned bit of 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.
03:00This quick flour 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,
03:13and 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 300ml of bouillon and add one bay leaf,
03:29bring to a gentle simmer. About 85 to 96 degrees Celsius and cook for 5 minutes, stirring now and
03:38then, 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.
03:49If you like a subtle bitterness depth, stirring up to half teaspoon of instant coffee powder or dark
03:56chocolate now, tasting as you go, this is my secret ingredient I use for curry all the time.
04:04Once it looks like this, turn off the heat and season with freshly ground pepper and one pinch of nutmeg.
04:11Then, mount with one tablespoon of cold unsalted butter, swirling until the sauce turns satiny.
04:18Aim to finish below about 80 degrees Celsius so 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.
04:41Add a pinch of parsley for colour and 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 your
05:03screen.
05:04You'll find the full recipe with all the tips I can fit into this video right on my website.
05:09The link's on the screen now and if you're in the mood for more,
05:13my beef playlist is waiting for you next.
05:15Thanks so much for watching and I'll see you again soon.
