Making this tonight! Can't wait to try another fantastic No Recipes dish. For over ten years now, I've relied on Mark's mouth-watering recipes to fill my stomach and impress family and friends--hence, the reason I give monthly to his Patreon account. Thanks again, Mark. I literally don't know what I'd do without you.
Love this! Did not have beef or red wine, used chicken and sake instead - it was so delicious! It shows how good this recipe is if it tastes this good even with these substitutions... Thank you!
Thanks! Good call using an IP, I need to get one of those, but the ones here are so small, and I always have other things to bring back when I'm in the US.
Holy buckets Marc! What an amazing lookin dish. Spoon tender, I love it. You're lucky I'm not your neighbor because I'd be at your house all day every day. Another amazing recipe and video. Have a great weekend brother 🔥🔥
Marc, I love your recipes. I love your tips in every recipe. You should have waaay more viewers. I’m also impressed how to read everyone’s comments and have the time to reply. Please keep the good work.
What is it they about great minds? I was going to do Hayashi Rice for a White Day episode. 😆 I really enjoy watching how people make things differently. I very much like that you go old school and make it from scratch. ❤️ Have a wonderful week, Marc.
Hahaha that is funny because I'd originally planned to do this for Valentines day, but ended up going with Ichigo Daifuku instead. You have a great week as well!
Dear vegetarians: please use Quorn mince in this, it's delicious (Note: not so much that you turn this into a weirdo bolognaise ragu, but enough for texture). Add baby plum tomatoes whole near the last 10 minutes of cooking time and serve over mashed potato and if you feel like a real chubster, top with cheddar and mozz cheese grated so it melts in the heat of the sauce. On a bitterly cold English winter day it's the most satisfying comfort food.
OMGeeeeeeeeee!!! This is one of my favourite foods in the entire, freaking, WORLD!! And your version is a home run!! I still have vivid memories of my ex making this, and then yelling at me (for like a half hour) for having eaten too much of it. hahahahaha I sometimes wonder if she thinks it was worth it, to yell at me like that. lol (Sorry for the dark overtones in this comment, Marc. It's just that she was SUCH a skilled cook, that I can't help but bring her up at times like this.) But yeah, she made hers with the thin strips, so I am super curious to see what yours is like. I gotta make this!!
Thanks! I hope you enjoy it. I've fed it to a few Japanese people who were skeptical about using stew meat instead of kiriotoshi but I converted them in the end😆
@@NoRecipes I've had that same experience. hahahahaha As you know, I'm totally not, "normal," and in Japan, that gets a lot of attention. lol I prefer chunks! =)
Marc, thank you for this recipe; it’s honestly the best stewed beef I’ve ever made. We are mostly vegetarian, but every now and then someone requests a meat dish, and I oblige because I love them. The stew base is amazing! The chunou sauce and honey add just enough sweetness to balance the earthy mushrooms, wine, and tomatoes. The mushrooms were a gamble because my kids declare them “disgusting” and that they taste like dirt. The porcini powder was clever, and while they did pick out the mushrooms they recognized, they still ate plenty of them unwittingly. I did add some carrots and potatoes to stretch the stew a bit, but they tasted great and absolutely no one complained about eating potatoes over rice. And really, what’s the problem, right? This is a keeper recipe for sure, and my daughter wants me to teach her how to make it so she can feed herself when she goes back to college in the fall.
I'm happy to hear your family enjoyed this so much! This just wouldn't be the same with the mushrooms, so I'm glad you were able to sneak them in😆 Hopefully it opens up the door to mushrooms for them!
Thanks for the easy, simple recipe, I will try it out on my next shopping list. Can not wait to try it. I didn't know you can get the tangy flavor just from the tomato paste and ketchup. I use to get the boxed stuff and add water. Of course making from scratch is better...so with this recipe I'll never have to resort to the box.
That sounds and looks so good, the plating of the Hayashi Rice pretty much stopped me in my tracks! 😂I'd love to give this one a go. Would a cut of beef like chuck roast work? I do see shanks in the grocery store here, but they're cut like a slice with the round piece of bone in the middle. They're good for soups, but could that work here too?
Chuck or short ribs would work great, but the key is to use meat with a good amount of fat and connective tissue as this is what keeps the meat from getting dried out and pasty as it cooks. As for the shanks, if they're thicker than 1-inch you should be able to debone them and be fine. If they're thinner than an inch, you'll probably want to go with another option. I hope you enjoy it!
Fascinating! It's possible, since the Japanese had good relations with the Dutch (this is where the root word for Ponzu comes from). But "Hayashi" is a common Japanese last name so it's also quite likely that it was the name of the chef or the customer that requested it. And during the time period where it started showing up (post Meiji Restoration), England and France had a bigger impact on the culinary scene of the time.
Hey Marc! This looks perfect for the crazy weather we're having. One question: Where did you get the spouted glass bowls you use for prep? I've developed a mild obsession with them. Hoping I can find some here. I found several possibilities, but I thought I'd ask you before purchasing.
The bowls are made by a Japanese glass company called Iwasaki. www.amazon.co.jp/-/en/gp/product/B002JCS5OA/ I'm not sure they're available abroad. Hario (another Japanese glass company) has similar bowls which are available in the US amzn.to/3VK9UFL I don't use them for shooting because they have measurement markings as well as a lip that gets in the way of the camera. They'd probably be fine (and maybe even more practical) for regular use though.
@@NoRecipes I found out that Amazon is offering free international shipping on items from Amazon Japan. I went ahead and ordered some of these. I'll have a little piece of your kitchen to cook with! I'm now shopping for a good knife. I can't believe the number of Japanese brands available here; it's overwhelming! There are many Japanese knife specialty websites and stores. It may take me a while to sort them all out.
Saw this earlier in the year, but wanted to go back to your recipe after watching the Cooking with Dog version. I like your addition of the extra mushrooms. Do you think regular Worcester sauce will work in place of chuno sauce?
This looks delicious! Where can I purchase porcini powder? Also, did I hear correctly...the packaged shimeji and enoki mushrooms don't need to be cleaned prior to use?
Thanks! Hard to say as I don’t know where you live, but check online. As for shimeji and enoki, as long as they’re cultivated (and not foraged) they should be clean. If they’ve been handled roughly you may find some of the growing medium has worked it’s way up to the caps, but you should be able to just brush this off.
Hi @ no recipes. May i know what brand of chunou sauce you use? I hope you can also do a video about japanase pantry staples... thanks and more power to your channel!
Hi Margee! I use bulldog brand, but the brand isn't too important and you can substitute other similar sauces like okonomiyaki or tonkatsu sauce. Great idea doing some content about pantry staples. Lemme think about the best way to do it.
The mushrooms are such a big part of the flavor and texture of this dish, you might want to look for a different stew to make like Japanese-style curry, or Cream Stew.
@@NoRecipes thank u for your response..i try already without porcini powder,i couldnt find in our supermarket..but still taste good,i can request?how to make sukiyaki sauce hehhe
@@itsmeche3257 Hi I haven't done a sukiyaki recipe yet because it's one of those dishes that's a little hard to shoot. The tare is basically sake + soy sauce + sugar + a piece of konbu (for umami). The ratio is up to your personal preference but I usually use a ratio of around 2:1:1 of sake:soysauce:sugar. I usually add some tofu and scallions first as the tofu benefits from the concentrated broth while releasing some water to thin it out a bit (you can also just add a little water). Then we'll cook some meat while eating the tofu and scallions. Finally I'll add the other veggies, which will thin out the broth significantly. You may need to add more of the sauce at this point. Hope that helps!
Wine is a key component in the flavor of this dish, you can substitute tomato juice but it’s not going to taste the same. BTW the alcohol in the wine burns off as you cook it so if you can eat bread or soy sauce (both contain alcohol before they’re cooked) you should be able to eat foods cooked with wine.
We don't usually add cream to Hayashi rice (though it is sometimes added to beef stew, which is a separate dish). It would add more body and richness to this, but it is already quite rich. If you do try it, make sure you do it when you serve it or the acidity from the tomatoes will make the cream curdle.
Hi Dao, stews like curry and hayashi rice don't need the most expensive cuts of wagyu, such as sirloin and filet (which have very little connective tissue). You can still use Wagyu, but you want to use tougher cuts such as shank (what I used) or chuck. It's the connective tissue (i.e. collagen) that melts during the long cooking time and makes the meat silky tender. These tougher cuts also tend to have more flavor than the tender cuts used for steak. I hope that helps!
I don't need a recipe; I need a plane ticket and an invitation!😁
Hahahaha, can't help you with the plane ticket, but drop me a note if you're ever in the neighborhood😉
That stew looks like a hug. A warm, filling, sweet but bright hug.
Hahaha, that's a good way to describe it!
Great video!
Looking to make Hayashi Rice for the first time this week - definitely learned some things!
(Also, nice Le Creuset!)
Thanks for the kind words! I hope you enjoy this!
Thank you very much for sharing this :) This add variation to my japanese food collection :)
You're welcome!
Made it tonight with some of my own tweaks. Gotta say delish!!! 👌
Happy to hear you enjoyed it! Thanks for dropping by to let me know!
@@NoRecipes Yep! My nihonjin friends loved it..Got so many compliments. Thanks!! ^^
Making this tonight! Can't wait to try another fantastic No Recipes dish. For over ten years now, I've relied on Mark's mouth-watering recipes to fill my stomach and impress family and friends--hence, the reason I give monthly to his Patreon account. Thanks again, Mark. I literally don't know what I'd do without you.
Thank you for your support! I hope you and your family enjoyed this😀
Oh no is this a sock puppet account?!
Love this! Did not have beef or red wine, used chicken and sake instead - it was so delicious! It shows how good this recipe is if it tastes this good even with these substitutions... Thank you!
Wow that was fast! Thanks for trying it out Mina, I'm glad you enjoyed it!
Looks Oishii! Thank you for another wonderful video Chef Marc!!! 🍛🥢
Thanks Bella Rose!
Looks amazing as always! I can't wait 2 hrs to enjoy this, so I usually end up cooking it in the IP. Thanks for reminding me to make this soon.
Thanks! Good call using an IP, I need to get one of those, but the ones here are so small, and I always have other things to bring back when I'm in the US.
Always impressed…. Always easy & authentic… amazingly yummy 😋❤️❤️❤️❤️❤️
Thanks Ram!
Looks incredibly delicious I can't wait to try it, Thank you so much for the recipe!
Thanks, I hope you enjoy it!
Holy buckets Marc! What an amazing lookin dish. Spoon tender, I love it. You're lucky I'm not your neighbor because I'd be at your house all day every day. Another amazing recipe and video. Have a great weekend brother 🔥🔥
When I'm developing new recipes I'm always looking for neighbors to unload the experiments on😆
@@NoRecipes lucky neighbors!
A serious stew. I like it. It’s so unfortunate that I am the only one in our household who loves mushrooms.
Hahaha I like your description! I wonder if you could hide the mushrooms by mincing them up in a food processor.
Yummy
Marc, I love your recipes. I love your tips in every recipe. You should have waaay more viewers. I’m also impressed how to read everyone’s comments and have the time to reply. Please keep the good work.
Thanks for your vote of confidence JT! I'm glad to hear my tips have been helpful for you
I made this tonight for the first time. It's amazing and our new New Years Eve meal. Thank you for sharing the recipe.
I'm so happy to hear you enjoyed it! Happy New Year!
Happy New Year to you too!
Made this weekend it was amazing thank you so much
I'm glad to hear you enjoyed it! Thanks for stopping by to let me know!
What is it they about great minds? I was going to do Hayashi Rice for a White Day episode. 😆 I really enjoy watching how people make things differently. I very much like that you go old school and make it from scratch. ❤️
Have a wonderful week, Marc.
Hahaha that is funny because I'd originally planned to do this for Valentines day, but ended up going with Ichigo Daifuku instead. You have a great week as well!
勉強なりましった ❤
Dear vegetarians: please use Quorn mince in this, it's delicious (Note: not so much that you turn this into a weirdo bolognaise ragu, but enough for texture). Add baby plum tomatoes whole near the last 10 minutes of cooking time and serve over mashed potato and if you feel like a real chubster, top with cheddar and mozz cheese grated so it melts in the heat of the sauce. On a bitterly cold English winter day it's the most satisfying comfort food.
Thanks for sharing your substitutions! They sound great! Stay warm🧤🧣
OMGeeeeeeeeee!!! This is one of my favourite foods in the entire, freaking, WORLD!! And your version is a home run!! I still have vivid memories of my ex making this, and then yelling at me (for like a half hour) for having eaten too much of it. hahahahaha
I sometimes wonder if she thinks it was worth it, to yell at me like that. lol
(Sorry for the dark overtones in this comment, Marc. It's just that she was SUCH a skilled cook, that I can't help but bring her up at times like this.)
But yeah, she made hers with the thin strips, so I am super curious to see what yours is like. I gotta make this!!
Thanks! I hope you enjoy it. I've fed it to a few Japanese people who were skeptical about using stew meat instead of kiriotoshi but I converted them in the end😆
@@NoRecipes I've had that same experience. hahahahaha
As you know, I'm totally not, "normal," and in Japan, that gets a lot of attention. lol
I prefer chunks! =)
Hahahah I'm definitely the nail that sticks out.
@@NoRecipes Spoken like someone who understands. haha
Fist bump!
Agreed!!! also my favorite food in the universe
Marc, thank you for this recipe; it’s honestly the best stewed beef I’ve ever made. We are mostly vegetarian, but every now and then someone requests a meat dish, and I oblige because I love them. The stew base is amazing! The chunou sauce and honey add just enough sweetness to balance the earthy mushrooms, wine, and tomatoes. The mushrooms were a gamble because my kids declare them “disgusting” and that they taste like dirt. The porcini powder was clever, and while they did pick out the mushrooms they recognized, they still ate plenty of them unwittingly. I did add some carrots and potatoes to stretch the stew a bit, but they tasted great and absolutely no one complained about eating potatoes over rice. And really, what’s the problem, right? This is a keeper recipe for sure, and my daughter wants me to teach her how to make it so she can feed herself when she goes back to college in the fall.
I'm happy to hear your family enjoyed this so much! This just wouldn't be the same with the mushrooms, so I'm glad you were able to sneak them in😆 Hopefully it opens up the door to mushrooms for them!
Thanks for the easy, simple recipe, I will try it out on my next shopping list. Can not wait to try it. I didn't know you can get the tangy flavor just from the tomato paste and ketchup. I use to get the boxed stuff and add water. Of course making from scratch is better...so with this recipe I'll never have to resort to the box.
The red wine also contributes to the tangy taste. I enjoy this a lot more than the boxed kind, so I hope you do too
yeni abone oldum,son zamanlarda gördüğüm en iyi tarifler burada.kutlarım.
Welcome to the channel!😀
wow! looks so good
Thanks!
That sounds and looks so good, the plating of the Hayashi Rice pretty much stopped me in my tracks! 😂I'd love to give this one a go. Would a cut of beef like chuck roast work? I do see shanks in the grocery store here, but they're cut like a slice with the round piece of bone in the middle. They're good for soups, but could that work here too?
Chuck or short ribs would work great, but the key is to use meat with a good amount of fat and connective tissue as this is what keeps the meat from getting dried out and pasty as it cooks. As for the shanks, if they're thicker than 1-inch you should be able to debone them and be fine. If they're thinner than an inch, you'll probably want to go with another option. I hope you enjoy it!
Hayashi seems like the Dutch word for a stew with beef and onions called ''hachee''.
Fascinating! It's possible, since the Japanese had good relations with the Dutch (this is where the root word for Ponzu comes from). But "Hayashi" is a common Japanese last name so it's also quite likely that it was the name of the chef or the customer that requested it. And during the time period where it started showing up (post Meiji Restoration), England and France had a bigger impact on the culinary scene of the time.
Hey Marc! This looks perfect for the crazy weather we're having. One question: Where did you get the spouted glass bowls you use for prep? I've developed a mild obsession with them. Hoping I can find some here. I found several possibilities, but I thought I'd ask you before purchasing.
The bowls are made by a Japanese glass company called Iwasaki. www.amazon.co.jp/-/en/gp/product/B002JCS5OA/ I'm not sure they're available abroad. Hario (another Japanese glass company) has similar bowls which are available in the US amzn.to/3VK9UFL I don't use them for shooting because they have measurement markings as well as a lip that gets in the way of the camera. They'd probably be fine (and maybe even more practical) for regular use though.
@@NoRecipes I found out that Amazon is offering free international shipping on items from Amazon Japan. I went ahead and ordered some of these. I'll have a little piece of your kitchen to cook with! I'm now shopping for a good knife. I can't believe the number of Japanese brands available here; it's overwhelming! There are many Japanese knife specialty websites and stores. It may take me a while to sort them all out.
Saw this earlier in the year, but wanted to go back to your recipe after watching the Cooking with Dog version. I like your addition of the extra mushrooms. Do you think regular Worcester sauce will work in place of chuno sauce?
Thanks for coming back to this 😀 A 50:50 mix of Worcestershire with ketchup will work as a substitute for Chunou sauce.
Wow look so yummy thanks for sharing 😊 but can i use pork instead of beef?
Thanks! Yes, this would be a great made with pork shoulder.
This looks delicious! Where can I purchase porcini powder? Also, did I hear correctly...the packaged shimeji and enoki mushrooms don't need to be cleaned prior to use?
Thanks! Hard to say as I don’t know where you live, but check online. As for shimeji and enoki, as long as they’re cultivated (and not foraged) they should be clean. If they’ve been handled roughly you may find some of the growing medium has worked it’s way up to the caps, but you should be able to just brush this off.
I hate you! It is in the middle of the night and watching this make my stomach rumble 😆😆
😄 If it makes you feel any better it's now past 3am over here and I'm starving.
I really like hayashi rice😆 I wanna eat😋 Thank you for Amazing recipe👍 Have a wonderful day☀️
You're welcome! I hope you have a chance to try it.😄
Hi @ no recipes. May i know what brand of chunou sauce you use? I hope you can also do a video about japanase pantry staples... thanks and more power to your channel!
Hi Margee! I use bulldog brand, but the brand isn't too important and you can substitute other similar sauces like okonomiyaki or tonkatsu sauce. Great idea doing some content about pantry staples. Lemme think about the best way to do it.
I played this game Hungry Hearts where grany was serving this dish .
I am not a mushroom fan, is there anything else i can use instead? it looks delicious tho!
The mushrooms are such a big part of the flavor and texture of this dish, you might want to look for a different stew to make like Japanese-style curry, or Cream Stew.
Hello!
Hi Erin! I hope the rest of your day goes well!
@@NoRecipes Thank you, it's been a good day! I hope you will have a good week ahead!
What is substitute of porcini powder?
The porcini powder is added to boost umami. You could use shiitake mushrooms powder, konbu dashi powder, or MSG as a substitute.
@@NoRecipes thank u for your response..i try already without porcini powder,i couldnt find in our supermarket..but still taste good,i can request?how to make sukiyaki sauce hehhe
@@itsmeche3257 Hi I haven't done a sukiyaki recipe yet because it's one of those dishes that's a little hard to shoot. The tare is basically sake + soy sauce + sugar + a piece of konbu (for umami). The ratio is up to your personal preference but I usually use a ratio of around 2:1:1 of sake:soysauce:sugar. I usually add some tofu and scallions first as the tofu benefits from the concentrated broth while releasing some water to thin it out a bit (you can also just add a little water). Then we'll cook some meat while eating the tofu and scallions. Finally I'll add the other veggies, which will thin out the broth significantly. You may need to add more of the sauce at this point. Hope that helps!
Hey what can I substitute the wine with ? Because im Muslim and we cant have alcohol!’ :)
Wine is a key component in the flavor of this dish, you can substitute tomato juice but it’s not going to taste the same. BTW the alcohol in the wine burns off as you cook it so if you can eat bread or soy sauce (both contain alcohol before they’re cooked) you should be able to eat foods cooked with wine.
A table spoon of heavy cream per serving will bring out more flavor and structure to this beef stew
We don't usually add cream to Hayashi rice (though it is sometimes added to beef stew, which is a separate dish). It would add more body and richness to this, but it is already quite rich. If you do try it, make sure you do it when you serve it or the acidity from the tomatoes will make the cream curdle.
I am wiling to throw 600 USD at a thing of wagyu beef if that means I can also put it in a curry?
Hi Dao, stews like curry and hayashi rice don't need the most expensive cuts of wagyu, such as sirloin and filet (which have very little connective tissue). You can still use Wagyu, but you want to use tougher cuts such as shank (what I used) or chuck. It's the connective tissue (i.e. collagen) that melts during the long cooking time and makes the meat silky tender. These tougher cuts also tend to have more flavor than the tender cuts used for steak. I hope that helps!
Beef stew rice
I'm hungry now and it's your fault 😑
You're welcome😆