hash & rice
- Serves: 4
- Calories: 635 kcal
- Total Time: 40 m
- Prep: 5 m
- Cook: 35 m
- Japanese: Hayashi-raisu
- 400 g thinly sliced beef
- 500 g onions
- 2 tablespoons butter
- 360 ml red wine
- 400 g canned crushed tomatoes
- 285 g demi-glace sauce
- a little salt and pepper
- 1 teaspoon salt
- 4 servings steamed rice
Cut the sliced beef into 7 cm. wide pieces.
Peel the onion(s) and cut in half. Cut each half into 1 cm. wide slices.
Heat the butter in a frying pan. Add the beef and sprinkle a little salt and pepper over it. Sear for 5 minutes over a medium flame.
After the beef changes color, add the onion.
Sear the onions until they become clear, and add the wine. Simmer on medium heat for 5 minutes.
Add the canned crushed tomatoes and simmer for 10 minutes.
Add the demi-glace sauce and the 1 teaspoon of salt. Simmer for 10 minutes.
Serve over the steamed rice.
It is said that one restaurant in Japan produced this Western recipe with a Japanese twist in the 19th century and it spread from that time. Demi-glace sauce, beef and rice suit each other very well.
Japanese foods recipes
Int'l. recipes with a Japanese twist