Hi there,
Cooking beef stew sometimes can be a hassle if you don’t have the right tools, well, fret not, you can always get some help from packet sauces, as you probably know I love cooking, and I also love any short cuts to cook a wonderful meal which is healthy and quick and of course mighty tasty too! 🙂
And one of my favourite dish which requires so little presence of myself hovering around the stove is japanese curry and also stews. So this time I will write up a post in Japanese Beef Stew, using Pressure Cooker (but no worries, I also have regular pan recipes too if you have yet to buy one 😉 )
I love it when it comes with rice or garlic bread. 🙂
Or white rice 🙂
I got this pack of Beef Stew mix when I was in Japan during one of my supermarket hunt for all things mighty tasty. And saw this new packet which I have yet to see in Singapore at that time. (But I am pretty sure you can find it really easily now at Meidiya or Isetan Scotts Orchard).
These Japanese Beef Stew or Hayashi Rice comes in two packs and each packs come in 6 blocks so you can break it to your required portions. Japanese sauces is all about convenience and by having it in separate packets, not only save time and also you can just chuck the left over pack until you next use without having to search for bags to pocket it up.
As I am cooking for a whole family of 5, I decided to make a big pot, so I end up using 2 packs.
Ingredients
- Hayashi Beef Stew sauce cubes x 1 box
- Sliced or minced beef x 1 pack
- Carrots x 3 (if small), cubes
- Button mushroom x 1 can, sliced
- Onions x 1, sliced
- Garlic x 3 cloves, crushed
- Water x 1 L or you can always measure how many bowls of stew = how many bowls of water, go less then add in later works too. 🙂
I also bought Fairprice Garlic Bread to go with the stew too.
Directions fairly simple, as I was trying out a pressure cooker, you will see my recipe below is slightly different, but it is just as same using any non stick pots 🙂
1) Brown onions and garlic in pan (or pressure cooker) till softened under medium heat
2) Sauteed mince beef or slices with the onions and garlics for 1 min
3) Throw in all the diced carrots and button mushrooms slices and drop in partial of the beef stew cubes and mix the ingredients together on medium heat.
4) Add in boiling water in the pan (or cold water if you use pressure cooker), and scoop out any impurities on the surface of the water once it is boiled for regular pan.
5) Let it boil and simmer under medium heat
5) Â For pressure cooker, close the lid and let it boil under high heat and wait till the indicator rings up to 3 rings and turn the fire down to low fire
If for pressure cooker, you can see this ring slowly exert up from the pressure in the pot, you do not need to worry if the pressure is over exert, because there will be a loud hissing sound if it does, and you just need to turn down or off the heat to release some pressure.
6) For regular pan, cook until the sauce thicken and the vegetables are tender, while the liquid has vaporize to ensure a thick velvety sauce that is great for dipping, which takes around half hour
6) For pressure cooker, I let it cook for half hour under low fire for 20 mins
Toast some garlic bread and cook up some japanese rice and you are good to go! 🙂
This is great for office lunch and also house party as well, very easy to cook and bring along.
Basically using one pot is all it takes and you save up so much cleaning up too.
Happy Cooking!
JAPANESE RECIPES : JAPANESE BEEF STEW OR HIYASHI BEEF RICE
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Cheers,
Dawn
