Joe’s Version of Hayashi Stew

DSCF2232Well I realized today that not only have I not been posting on here, but I also realized that my meals were becoming boring at home. The same things over and over again, mainly meatloaf, baked chicken, and pork chops. Well the time has come for me to once again start this lovely thing back up and I am going to do my best to have at least once a week post with my cooking as well as starting to try to bring my dream of food back alive… so today is a spin on a very popular Japanese dish. It is traditionaly made with a top-quality beef… but I am not swimming in the money and unless some of ya’ll want to send me some cash to make them with all this really nice ingrediants I am making it with pork chops cut down into a long large dice, kinda like the you are going to do a large dice, but accidentally leave two of them connected or like a large batonnet cut.


8 Tablespoons of butter

1 1/2 lbs of pork cut like i described above

1 yellow onion sliced

1 clove of garlic chopped

1 cup of sweet red wine

3 Tablespoons of Ketchup

1 cup of chicken stock

1 cup of beef stock

1/4 cup of flour

If you know Hayashi Stew you will notice quite a few changes…. if not oh well hope you enjoy.

  1. Heat 2 Tablespoons of butter in a dutch oven on medium to high heat. when mostly melted add the onions and saute, stirring often, until brown, about 5-7 minutes. Remove the onions to a plate.
  2. Melt 3 Tablespoons of butter in the dish, and add the meat and garlic. Cooking turning the meat occasionally, until the outside looks not pink, about 3 to 5 minutes. Remove these and put these on the same plate as the onions.
  3. Pour the red wine into the dish and kinda scrape up all the stuck bits with a wooden spatula.
  4. Blend the ketchup into the wine and then add the meat and onions to the dish.
  5. Add both of your broths to the dish and reduce heat to medium low to allow the dish to simmer for about an hour and half.
  6. (hour and half passed) in a heavy sauce pan, melt 3 Tablespoons of butter over medium heat and whisk in the flour. Let this cook for about 3 minutes or so.
  7. Gradually ladle in about half of your stock into the butter mixture (roux) and whisk until silky smooth.
  8. Stir the now thickened sauce back into the dutch oven and continue to simmer covered for about 30 minuets.
  9. Season with salt and pepper to taste and enjoy with a side of rice.

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