Tuesday, December 6, 2011

Japanese Beef Stew Hayashi Raisu By Mr Menu

Posted on Tuesday, September 25, 2007 - 3:42 pm:
This is said to be a Japanese-American family favorite. Urban Legend has it the origin is the 1946 occupation, and the name came from the Japanese pronunciation of "hash and rice." I couldn't find a real recipe, so I made one up from the description I read.

Hayashi-raisu

1 cup chicken broth
1/3 cup soy sauce
1/3 cup ketchup
1 oz. sherry (optional)
Dash Worcestershire sauce (optional)
1 - Yellow onion, sliced
3/4 - 1# leftover beef or steak, sliced thin
1/2# fresh mushrooms, sliced fairly thick
1 pkg. frozen Italian-style (go figure!) vegetables
1 T. cornstarch, dissolved in 1/4 c. water
Steamed rice

Mix liquid ingredients well. Set aside.

Heat some oil medium-high in a large wok/skillet. Add onions. Lower heat and cook, stirring occasionally, until they begin to caramelize. Return to medium-high. Add vegetables; stir for about a minute. Add beef; stir well. Add mushrooms; stir one minute. Add liquid. Cover, reduce heat and simmer until vegetables are done and mushrooms are giving up their liquid. Return to boil; add dissolved cornstarch. Stir until sauce is thickened and glossy.

If you're going hardcore, you'll want to scoop this over Japanese-style short-grain sticky rice. Otherwise, whatever you usually use will work just fine.

Serves many with a salad and fruit. Wine-wise, I'd say try a Spanish Garnacha, an Argentinian Malbec, or Merlot if you must.


Cheers
Iron Chef

Source: http://www.mrmenu.net/discus/messages/25/60341.html?1190752973

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