S&B Haysahi Torokeru

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 Haysahi Torokeru cuts the time required to pre­pare it.

Each box con­tains 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 pack­age of S&B Haysahi Torokeru con­tained 160 g. It was pro­duced in Japan and pur­chased in Sydney, Australia in 2017.