Easy Hashed Beef (Hayashi) Using Red Wine

Easy Hashed Beef (Hayashi) Using Red Wine

There's no need to simmer this for a long time. The beef will still be tender, and the sauce deeply flavored, making for a very satisfying dish.

Ingredients: 3 to 4 servings

Thinly sliced beef
200 g
Onion (medium)
Shimeji mushrooms
1 packet
○ Red wine (or sake)
1 tablespoon
○ Grated garlic
1 teaspoon
○ Salt and pepper
A small amount
○ Katakuriko
1 teaspoon
● Red wine
100 to 200 ml
☆ Canned demiglace sauce (290 g)
1 can
Half a can
☆ Ketchup
2 tablespoons
☆ Soup stock cube
☆ Soy sauce
1 teaspoon
☆ Sugar
1 teaspoon
☆ Salt and pepper
To taste


1. Put the beef and the ○ ingredients in the listed order in a plastic bag, and massage over the bag to help the flavors penetrate the meat. Slice the onion about 5 mm thick. Cut the root end off the shimeji mushrooms.
2. Heat some olive oil in a frying pan and saute the vegetables until wilted. Add the beef while separating the slices and saute. When the color of the meat changes add the ● red wine, and simmer until the liquid in the pan is reduced by about 80%.
3. Add all the ☆ ingredients and simmer without a lid on until the sauce is thickened over high heat, about 3 to 4 minutes. Adjust the taste with salt and pepper to finish.

Story Behind this Recipe

We love hashed beef (hayashi rice). I used to simmer it for a long time, but after making it many times I came up with a method that only requires 10 minutes. The teaspoon of soy sauce is the key to the flavor.