Apulian-style Hayashi Rice

Ingredients

In this Apulian adaptation of Hayashi Rice, the traditional Japanese flavors are enhanced with Apulian ingredients and spices. The original recipe's Worcestershire sauce is replaced with a tomato-based sauce, and soy sauce is substituted with Apulian red wine. The addition of olives, capers, and Mediterranean herbs like oregano and basil infuses the dish with the distinct flavors of Apulia. We alse have the original recipe for Hayashi Rice, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) Apulian red wine 1 cup (240ml) Apulian red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon capers 1 tablespoon capers
• 10 black olives, pitted and halved 10 black olives, pitted and halved
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Cooked rice, to serve Cooked rice, to serve

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the sliced beef and cook until browned. Remove the beef from the skillet and set aside.
2. 2.
   In the same skillet, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, red wine, tomato paste, capers, black olives, dried oregano, and dried basil to the skillet. Stir well to combine.
4. 4.
   Return the cooked beef to the skillet and season with salt and pepper. Simmer the mixture over low heat for about 30 minutes, allowing the flavors to meld together.
5. 5.
   Serve the Apulian-style Hayashi Rice over a bed of cooked rice.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or ribeye. Thinly slice the beef against the grain to ensure tenderness.
• Apulian red wine — Opt for a full-bodied red wine from Apulia, such as Primitivo or Negroamaro, to enhance the flavors of the dish.
• Olives — Use high-quality black olives, such as Kalamata or Gaeta olives, for their rich and briny taste.
• Dried herbs — If you prefer, you can use fresh oregano and basil instead of dried. Simply double the amount of herbs in the recipe.

Tips & Tricks

• To add a touch of Apulian authenticity, sprinkle some grated Pecorino cheese on top before serving.
• For a spicier kick, add a pinch of crushed red pepper flakes to the sauce.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the skillet during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Serve the Hayashi Rice with a side of crusty Apulian bread to soak up the delicious sauce.

Serving advice

Serve the Apulian-style Hayashi Rice in individual bowls, garnished with a sprinkle of fresh basil leaves. Accompany it with a side of crusty Apulian bread and a simple green salad dressed with lemon vinaigrette.

Presentation advice

To create an appealing presentation, place a mound of fluffy rice in the center of each bowl and ladle the Hayashi Rice over it. Garnish with a sprig of fresh basil and arrange a few black olive halves on top for an elegant touch.