Hayashi Rice (with Noodle)
Unlike a common Hayashi rice, My version didn't have sliced beef. Instead, I flavored with beef broth to make something like a classic French rich brown sauce, so-called demi-glace, and served with no-yolk egg noodle, not rice. So, I could call it Hayashi noodle. Of course, my version would be delicious to eat with rice too.
It was rich, comfortable, and for me a little bit nostalgic dish. Hayashi rice usually tastes better the next day. I made a bit pot of Hayashi so that we could enjoy Hayashi noodle 2 days.
Hayashi noodle
SERVES 2 x 2
1 tbs butter
1 tbs vegetable oil
1 large onion, finely chopped
a pinch of salt
8 oz brown mushroom, sliced
1 tbs flour
1 cup red wine
1 can beef broth
1 can tomato puree
2 tbs tomato paste
1 tbs soy sauce
1-2 tbs Worcestershire sauce
1 bay leaf
1/2 cup frozen green peas
salt and black pepper for taste
1. Heat butter and oil, saute onion with a pinch of salt until golden brown
2. Stir in mushroom, saute until soften, for 3-5 min
3. Sprinkle flour over onion-mushroom, cook for 1-2 min
4. Add red wine, cook for 1-2 min
5. Add beef broth, tomato puree and paste, soy sauce, Worcestershire sauce, and bay leaf, heat until boil, reduce heat, cover, simmer for 30 min
6. Stir in green peas, cook for 5 min, Adjust taste with salt and pepper
7. If possible, rest overnight
