Hayashi rice or hashed beef rice is a Western-style Japanese dish containing beef, onions, and button mushrooms, in a thick demi-glace sauce often made with red wine and tomato sauce, and served alongside steamed rice. This S&B Torokeru Haysahi cuts the time required to prepare it.
Each box contained 8 cubes of hayashi roux. The 8 cubes are divided into 2 parts, each serving 4.
The box provides instructions for preparing the hayashi on a stove, but for time-poor people like D and me, we prepare it in a pressure cooker. Essentially, we sear 500 g of chunky gravy beef, toss in chunks of 2 carrots and 3 potatoes (or a bunch of mushrooms for more ‘authentic’ fare), pop 8 cubes (the whole box) on top, and pressure cook for 25 minutes, before reducing the liquid to a stew consistency.
The result is a comforting and hearty stew that’s an opaque deep brown-red colour with a richness that reminds of a refined BBQ and tomato sauce. Here, the tomato notes are less pronounced than the one I had at Menya Mappen, although still enjoyable with the sweetness from the sauce balanced well with more savoury meaty flavours. The roux itself is well seasoned and we found no need to adjust the flavour.
This S&B Torokeru Haysahi contained 160 g. It was produced in Japan and purchased in Sydney, Australia in 2017.