Hiyashi Rice, or Hayashi Raisu, is a Japanese-style Hashed Beef. Along with Kerei Raisu (curry rice) it is a staple in Japanese households, where families use instant roux blocks to create a thick tomato-based sauce that can blanket a plethora of leftovers.

It is thought that Hayashi derives from the English ‘hashed beef’, and although the dishes are similar in composition (the hashing of leftovers), it isn’t a literal translation. It is more likely to come from Hiyashi as in the surname, which is relatively popular in Japan.

For a simple-to-make, hearty meal that can transform leftover meats and veg into an impressive split-pan sharer, give this a whirl.

INGREDIENTS

From the fridge: Beef, Mushrooms, Parsley.

From the cupboard:  Onions, Garlic, Canned Tomatoes, Tomato Paste, Worcester Sauce, Soy Sauce, Red Wine, Rice, Beef Stock, Flower, Bay Leaves.

Could add: Carrots, Celery, Ketchup, Port Wine, Peas.

METHOD

Heat the chopped onions and minced garlic in a warm pan.

Dice the beef into small pieces and fry until browned, gradually adding a few splashes of wine and flour.

Add the remaining ingredients and simmer until the meat is tender. Add flour to thicken the sauce.

Spoon the boiled rice into one half of a hollow pan and add the Hiyashi mix. Serve with parsley.