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Hashed Beef and Rice

Hashed Beef is a Japanese Comfort Food.  Although it uses roux like curry, hashed beef is thick, sweet and loaded with tomatoes.  The roux is readily available online or in any Asian grocery.

Hashed Beef and Rice, known in Japan as Hayashi Rice (ハヤシライス) is a very popular dish that is prepared at homes around the country.   This dish has a European feel, and features meats and vegetable in a wonderful sweet Demi glacé sauce.  It is almost always served over white rice- which is the reason it is called hayashi rice in Japan.

Hayashi Rice can be ordered in cafes around Japan and can be ordered as part of a meal set or ala carte.  It is always served over rice and salad is a very popular side order.  It can be enjoyed with either hot tea or cold tea and goes down well on a cold day.

Hashed Beef and Rice (ハヤシライス)

Hashed beef can be made with roux that can be purchased at the supermarket or made from scratch.  This recipe uses store bought roux.  Although similar to curry, hashed beef is sweet and loaded with tomatoes.  Check out my Amazon Ads below to see what the roux looks like.  You can purchase it online or pick it up at the market.

PREP COOKING YIELD
10 mins 30 mins Serves 4
PREP 10 mins
COOKING 30 mins
YIELD Serves 4

Ingredients:

  • 1/2 lb thinly sliced beef (225g)
  • 1 med onion
  • 2 med potatoes
  • 2 med tomatoes
  • 1/2 lb white button mushrooms (225g)
  • 1 TBSP Cooking Oil
  • 2 TBSP ketchup
  • 1/2 package of hashed beef roux (92g)
  • 6 cups water

Instructions:

  • Peel and slice onion. Remove stems from mushrooms and slice. Peel potatoes and chop into 1 1/2 inch (2.5cm) pieces. Peel tomatoes if desired.  Chop finely. Chop the beef finely.
  • Heat oil up in a large stockpot over medium high heat for 20 seconds.  Add sliced onion and sauté for two minutes.
  • Add beef and sauté for two more minutes until completely browned

  • Add tomatoes and ketchup sauté for three more minutes until tomatoes have broken down into sauce.

  • Add in the potatoes and six cups water.  Bring to a boil.

  • Stir in the roux and bring back to a boil stirring constantly.

  • Add the mushrooms, stir in.

  • Cover and simmer for 30 minutes until potatoes are cooked through.

  • Serve over white rice.

Notes:

  • Use a thin and tender cut of beef.  Skirt steak works well.  You can have your butcher or grocery store slice it thin for you if you cannot find it on the shelf.
  • Serve over white rice.  If you don’t have a rice cooker, you might want to consider purchasing one for your home.

 

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