Hayashi rice

Method

1. 1 Slice the beef thinly, marinate with salt, pepper, and a little soy sauce for 10 minutes.
2. 2 Melt the unsalted butter, then sauté the thinly sliced onions over medium heat for 12 minutes until they turn golden brown and are tender.
3. 3 Sauté the sliced beef and mushrooms for 3 minutes, then sprinkle with flour and stir-fry for another 2 minutes until the flour is cooked and coats the meat.
4. 4 Pour in the red wine and simmer for 2 minutes to evaporate the alcohol, then add the chicken broth, tomato paste, ketchup, and tonkatsu sauce.
5. 5 Reduce heat to low and simmer for 25 minutes until the sauce thickens to a brown color and the beef is tender. Adjust seasoning to achieve a balanced sweet and sour taste.
6. 6 Scoop the rice onto one side of the plate, pour the beef sauce over the other side, drizzle with some fresh cream, and sprinkle with boiled peas.

With an appliance

• Oven 1 hr

  Replace step 5: loosely cover the heatproof pot and simmer the beef sauce on the middle rack of the oven at 170 degrees for 25 minutes, stirring once at minute 15 to prevent the flour from sticking to the bottom. Keep steps 2 to 4 as the onions brown and the wine evaporates.