Hashed Beef (Hayashi Rice): Creamy Japanese Comfort Food

Hashed Beef Directions

• Prepare The Meat
  Season 1 pack (approximately 200g) of thinly sliced beef with a pinch of salt and pepper. Heat a large skillet or pot over medium-high heat. Add the seasoned beef and cook until the color changes, about 1-2 minutes. Avoid overcooking as the meat will continue to cook in the sauce.
• Create Aromatic Base
  Add 1 diced onion to the pan with the beef. Cook until the onion becomes translucent, about 2-3 minutes. The onion will release moisture that helps deglaze the pan, incorporating the flavorful browned bits from the meat into the sauce base.
• Develop Rich Foundation
  In a separate bowl, mix the sauce components: 1 can (400g) diced tomatoes, 1 crushed consommé cube, 3 tablespoons ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon sugar, 100ml water. Stir until well combined to ensure the bouillon cube dissolves completely.
• Simmer For Depth
  Add the sauce mixture to the skillet with the meat and onions. Bring to a gentle boil, then reduce heat to medium-low. Simmer for about 10 minutes, allowing the flavors to meld and the sauce to begin reducing. Stir occasionally to prevent sticking.
• Add Creaminess
  Pour in 200ml milk, stirring gently to incorporate. Reduce heat to low and continue to simmer for an additional 5-10 minutes until the sauce reaches desired consistency. If foam appears on the surface, skim it off with a spoon for a smoother, more refined sauce.
• Adjust Final Seasoning
  Taste the sauce and adjust seasoning if needed. For more sweetness, add a bit more ketchup; for deeper savory notes, add a splash of soy sauce. The finished sauce should have a velvety texture and rich, balanced flavor.
• Serve Over Rice
  Spoon the hashed beef over bowls of freshly cooked Japanese rice. For authentic presentation, serve in a rimmed plate with the rice formed into a mound and the hashed beef cascading over it. Garnish with fresh parsley if desired.