Hayashi Rice (Japanese) (Zoom Cooking Class)

今日の夕食は、今月の Mizue’s Kitchen のズームレッスンで教えていただいたハヤシライスでした。1晩か2晩冷蔵庫で寝かせるように、とのことだったので日曜日にローストポークを作りながら(ローストポークは夫がほとんど作ってくれたので、わたしはお野菜を切ったりするのを手伝っただけでした)作り、冷蔵庫で2晩寝かせました。

Today’s dinner was Hayashi Rice (a Japanese thinly slice beef & mushroom stew, one of the oldest and the most popular ‘western’ foods  eaten widely at home in Japan) that I learned at a Zoom class of Mizue’s Kitchen.  The tutor said we must let it rest for one or two nights in the fridge so I made it on Sunday, when my husband was cooking roast pork (I just helped him with some vegetables), and let it rest in the fridge for 2 nights.


To be honest, having said that Hayashi Rice is popular, I myself have never had it at home or in any restaurants.  My Mum never cooked it when we were growing up and I have never chosen it from the menu in ‘western food restaurants’, so I don’t now what it’s supposed to taste like but I do know it’s supposed to be beef & mushrooms cooked in demi-glace sauce, and it tasted just like what I think of demi-glace sauce being so I think it came out as it’s supposed to.  As I thought it was going to be very rich, we made a little light salad of tomatoes, onion, lettuce, rocket with lemon juice, honey, olive oil, salt & pepper – the salad was good to have as it did turn out quite rich.






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