Name: Hayashi rice with pressure cooker - Hashed beef with rice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 persons
Ingredients: 1 tbsp vegetable oil; 2 garlic cloves - finely chopped; 2 onions - sliced; 550g beef (sliced, strips); 4 tbsp plain flour (T45); 15g (1 tbsp) unsalted butter; 50ml cooking sake or cook white wine; 500ml water; 3 tbsp tomato paste; 2 tbsp worcestershire sauce; 2 tbsp ketchup; 2 tsp soy sauce; 2 tsp sugar; 2 tsp kosher salt; For the topping (optional); some heavy cream; some aonori or parsley flakes

February 27, 2020

Hayashi rice with pressure cooker – Hashed beef with rice

Hayashi rice with pressure cooker - Hashed beef with rice

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Hayashi rice with pressure cooker - Hashed beef with rice

Ingredients

1 tbsp vegetable oil
2 garlic cloves - finely chopped
2 onions - sliced
550g beef (sliced, strips)
4 tbsp plain flour (T45)
15g (1 tbsp) unsalted butter
50ml cooking sake or cook white wine
500ml water
3 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp ketchup
2 tsp soy sauce
2 tsp sugar
2 tsp kosher salt

For the topping (optional)

some heavy cream
some aonori or parsley flakes

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the onion and cook until lightly browned. Add the beef and cook for a few minutes.
2. Add the flour, stirring to combine with the onions. Then add the butter and melt it.
3. Pour the cooking sake and then water. Bring it to a boil.
4. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid, add the seasoning (tomato paste, worcestershire sauce, ketchup, soy sauce, sugar and kosher salt ). Using a wooden spoon, mix gently.
6. Serve the steamed rice on the plate and pour the "hayashi sauce" over the rice.
7. Pour some heavy cream and sprinkle some green flakes to decorate if you like.
Serve hot!

November 27, 2019

Pressure cooked Shank Beef (or just beef meat) Japanese Curry

Pressure cooked Shank Beef Japanese Curry

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Pressure cooked Shank Beef Japanese Curry

Ingredients

650g beef shank without bone - cut into bite pieces
2 garlic cloves - finely chopped
2 carrots - cut into bite sizes
2 onions - roughly sliced
2 bay leaf
700g water
1 tsp soy sauce
1 tsp mirin
5g black chocolate
4 to 5 cubes curry roux - hot, medium hot or mild
Steamed rice for 5 persons

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic and fry until just fragrant. Add the beef shank and cook until browned. (Option: Sear the beef, using a cooking torch. It will give a great taste.)
2. Add carrot, onion and cook for about 5~6min or until slightly wilted.
3. Add bay leaf and water. Cover the lid and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low heat and cook at high pressure for about 25 minutes. Turn off the heat and let the pressure come down naturally.
4. Remove the lid, add the seasoning (soy sauce, mirin, black chocolate and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom.
5. Serve hot with steamed rice!

October 21, 2019

Milk Curry Udon

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 tbsp vegetable oil
2 garlic cloves - finely chopped
20g fresh ginger - cut into julienne
400g pork belly or beef - sliced or cut into bite sizes
1 to 1.5 carrot - cut into julienne
1 onion - cut into julienne or sliced
1.7L water
2 tsp hondashi
1 tbsp mirin
1 tsp sugar
200g (about) (7 to 8 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
300ml milk
a dash of salt to taste
Udon noodle for 5 people

Instructions

1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.