Japanese Hayashi Raisu
A Japanese-style beef and mushroom stew in a rich tomato and rice-wine sauce, served over rice.
⏱️ Prep: 5 min🍳 Cook: 25 min
Nutrition
per per serving368
Calories
25.5g
Protein
30.9g
Carbs
16.1g
Fat
Ingredients
| 1.5 pounds | 680 g | ribeye steaks, cut into bite-sized pieces |
| 1 tbsp | 15 ml | Tonkatsu sauce |
| 1 cup | 240 ml | brown rice |
| 0.5 tsp | 2.5 ml | sweet paprika |
| 2 cups | 480 ml | beef bone broth |
| 1 | carrot, chopped | |
| 1 | celery stalk, chopped | |
| 0.25 cup | 60 ml | tomato paste |
| 0.33 cup | 79 ml | rice wine |
| 1 sprig | dried thyme, crushed | |
| 1 sprig | dried rosemary, crushed | |
| 0.5 cup | 120 ml | shallots, chopped |
| 4 | cloves garlic, minced | |
| — | salt | |
| — | black pepper | |
| 1 tbsp | 15 ml | lard, at room temperature |
Instructions
- Japanese Hayashi Raisu (Ready in about 30 minutes | Servings 6)
Per serving: 368 Calories; 16.1g Fat; 30.9g Carbs; 25.5g Protein; 3g Sugars
- Press the "Saute" button to preheat your Instant Pot. Now, heat the lard and cook the beef until it is delicately browned.
- Add the remaining ingredients; stir to combine.
- Secure the lid. Choose the "Bean/Chili" mode and High pressure; cook for 25 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appetit!