Description
Hayashi rice (Havrais) - a dish of stewed in a special sauce meat with rice as a side dish that combines traditions of Japanese and European cuisines.
Ingredients
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Beef
400 g
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Figure
350 g
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Onion
3 piece
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Garlic
3 tooth
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Mushrooms
12 piece
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Vegetable oil
4 Tbsp
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Tomato paste
3 Tbsp
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Soda
1 tsp
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A bouillon cube
1 piece
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Dry red wine
2 cup
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Butter
1.5 Tbsp
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Flour
2 Tbsp
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Oyster sauce
1 Tbsp
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Soy sauce
2 Tbsp
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Paprika sweet
1 tsp
Cooking
First cut the meat into pieces roughly the
Pour into the pan two tablespoons of oil, fry the meat on high heat until brown
Chop the onion and garlic thin slices, put the fried meat on a plate and put the ring in his stead. Reduce the heat.
Close the pan with a lid fry the onions and garlic for ten minutes. The mixture should be slightly polarizable and purchase a faint pleasant aroma. Then add a pinch of baking soda and fry for another ten minutes until the mixture is completely brown.
Remove the legs from mushrooms and slice into quarters. Put in onion-garlic mixture.
Add to the mix two glasses of red wine.
Dissolve bouillon cube in two cups hot water. Add to the mix the solution and tomato paste.
Boil the mixture in a pan until it reduced in volume by about a third
Add meat, cover, simmer an hour and a half, until the meat is tender
While the meat is stewed in a separate small container melt the butter and add the flour. Stir until the mixture acquires a brownish tint.
Also for extinguishing the fire can boil the rice. Rinse it until the water becomes clear, then pour water so that it covers rice on one and a half to two inches. Bring to the boil and simmer for 20 minutes.
After sautéing add in a dish the butter-flour mixture, mix well.
Then add to the mixture a tablespoon of fish sauce (or tonkatsu), and two of soy sauce. Also, add the paprika. Stir, cover and simmer for another five minutes.
The dish is ready. Spread it on half of the plate, on the other half put cooked rice. Bon appetit!
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