3 posts tagged “ryusei no kizuna”
This is for you, K. I might as well just get it out of my system now, rather than waiting for about 2 weeks when I would've forgotten the 'recipe'.
Hayashi rice: this is basically meat (usually beef, some recipes call for pork) cooked in a demiglace sauce, with mushroom, tomato and onion, served with rice. I've never tasted hayashi rice from Japan, nor cooked with the roux blocks that are available commercially, so I've based my "recipe" on the one available on JustHungry.com.
Ingredients:
200g (or thereabout) of beef, cubed (any sort is fine, coz you'll be cooking this for so long it'll tenderise anyway)
1 onion, sliced
1 carrot, chopped
2 stalks of celery, chopped (this is completely optional)
2 tomatoes, chopped
250g button mushrooms, sliced finely
2-3 cloves garlic
1 glass red wine
375mL beef stock (it must be beef stock, the Campbell's stuff from supermarkets is fine)
2 tablespoons tomato paste
2-4 tablespoons flour
Butter (unsalted, preferably)
Water
Worcestershire sauce
Soy sauce
1. In a hot pan, drop about 1 tablespoon of butter (with a little oil, if you don't want the butter to burn). Once it has all melted and begins to bubble, brown off the beef until all sides are golden and sealed. Turn the heat to the highest setting, add a splash of the red wine, and allow to bubble until the juices have reduced to less than half the original amount. Set aside.
2. Saute the onion in about 2 tablespoons of butter in a hot pan, until translucent and slightly brown. Add the carrot, celery, mushrooms and garlic, until the mushrooms are soft.
3. Place the meat and vegetables in a large stewing pot (crockpots or a large saucepan), over a medium high heat. Add the rest of the red wine, stock, tomatoes and tomato paste, and allow to simmer for 5 hours (as the old Ariake wrote in his recipe book *winks*). If "gunk" appears, just remove it with a spoon or ladle as it rises to the top.
4. To make the roux (the flour/butter mix that will thicken the sauce), heat about 2-3 tablespoons of butter in a small saucepan until it starts bubbling, add 3-4 tablespoons of flour and stir until the flour is nicely browned. Add water into the mix, a little at a time, until the roux becomes a thick brown sauce. Add to the meat and vegetables, and stir well. Season with worcestershire sauce and soy sauce to taste. This should be done at about the 4 hour stage, as it is best to allow a futher hour of cooking after adding the roux.
Taste before serving (season if necessary). To serve, place about half a plate of rice on one side, with the hayashi beef on the other side. For extra richness, drizzle about 1-2 teaspoon of cream over the beef and sauce.
If you want to make washing up an easier task, use the crockpot/whatever you're planning to cook the beef in for the fry ups before hand. Leave the veges in the pan, put the flour in with a little extra butter, and stir it around til the flour turns brown. Then add the beef (and the juices--extra flavour!), wine, stock, tomatoes, etc. Just keep an eye on the mix, and add water if it becomes too thick. Season about 3-4 hours into cooking, and always, always, ALWAYS remember to taste (and season) while you cook and before you serve.
The sauce should keep in the fridge for about 4 days. Feel free to add other veges into the sauce, such as capsicums, if you want it to be a bit 'healthier'. I wouldn't recommend freezing this though, as the texture of cooked vegetables, particularly stuff like carrots, will change when reheated. Enjoy with a nice serve of Ryusei no Kizuna. XD
Somehow I'm tempted to take a leaf out of the Ariake book, and leave it on the stove for 5 hours.
Oops, was that a spoiler?
Will post photo later. Much later.
It was starting to burn, and I'm hungry, so 3.5 hours of cooking will have to do. XD
It's meccha, meccha umai. Don't ask me for the recipe, coz I kept on adding random things at random times. And yes, I made it from scratch. Now I'm off to re-watch RnK ep 3 with my hayashi rice. XD
This is probably my 'version' of fanart--fancooking. *gets shot*
While searching for a recipe, I came across this:
At the TV restaurant this week, you can choose from the new autumn menu or settle for a side order of reruns. But watch out. There's something fishy about the hayashi rice.
That's the main item on the menu of Ryusei no Kizuna (Fridays, 10 p.m., TBS, starting Oct. 17). Based on a best-selling mystery novel, the series focuses on the Ariake family. The parents were running a small restaurant known for its hayashi rice (sliced beef and onions in a demi-glace sauce with rice) when they were murdered 14 years ago. Kazunari Ninomiya plays the eldest of the couple's three children. The two boys and a girl, now in their 20s, were raised in an orphanage managed by a man who also runs George Clooney, a curry restaurant where hayashi rice is on the menu. Then, there is the young Azabu restaurateur who hangs out at George Clooney and whose father also owns a chain of restaurants known for their hayashi rice. A good cast just might make this gritty gourmet gravy mystery palatable, but I'm still left with one big unanswerable question: Does the real George Clooney like hayashi rice?
T_T Can't exams be over already? I wanna watch drama...
