Hayashi Rice

3.5/5 (2)
Difficulty:
Medium
Prep Time:
20 minutes
Cook Time:
1.5 hours
Yields:
8 servings
Calories:
743
Hayashi Rice Hayashi Rice

Ingredients

  • 1 pound beef
  • 4 large onions
  • 1 tablespoon butter
  • 2 cups sliced mushrooms
  • 1 carrot, sliced into disks
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 2 bay leaves
  • 1 can diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 cup frozen peas
  • aonori
  • 8 servings cooked Japanese rice

Cookware

  • Knife
  • Cutting board
  • Large pot
  • Small pan
  • Spatula

Quick Directions

  1. Cut beef into bite sized pieces. Place beef in large pot over medium heat. Cook until browned on all sides, then remove from the pot.
  2. Add 1 tablespoon of butter and onions to the pot, then cook onions until translucent, about 15 minutes.
  3. Add the mushrooms, carrot, garlic, wine, bay leaves, tomatoes, tomato paste, and beef stock to the pot. Let cook uncovered until the liquid has reduced by half, then remove the bay leaves.
  4. While the pot is simmering, prepare the roux. In a small pan, place 2 tablespoons of butter in a small pan over medium heat. Once melted, add the flour and immediately stir. Contintuously stir until the mixture thickens and starts to bubble.
  5. Using a ladle, pour a small about of broth from the pot into the roux mixture. Stir until combined, then mix another ladleful in. Do this several times until the mixture has a gravy-like texture, then add the mixture to the pot.
  6. Add the remaining ingredients to the pot and cook another 30 minutes.
  7. Once ready to eat, serve with rice! Garnish with parsley or aonori if desired.

The Story

Hayashi raisu (rice) is a western style (yoshoku) Japanese beef stew. A classic dish, second only to curry, this dish is derived from the word “hashed”, or hashed beef. Infused with red wine and other Western flavors, this dish is a great East meets West fusion!

Usually made with tender cuts of meat that cook quickly, you can always adjust it to your preferences. Sukiyaki beef is a great choice if you can find it, but if not, choose your favorite. Hayashi rice is popular enough that you may be able to find roux blocks in a Japanese grocery store, but it’s so much better making it from scratch! While it might seem like a complicated dish to make, it’s really quite easy. In terms of actual cooking time, it’s only a few minutes, with a lot of simmering in between!

Recipe – Hayashi Rice:

– Cut beef into bite sized pieces. Place beef in large pot over medium heat. Cook until browned on all sides, then remove from the pot.

Hayashi Rice

 

– Add 1 tablespoon of butter and onions to the pot, then cook onions until translucent, about 15 minutes.

Hayashi Rice– Add the mushrooms, carrot, garlic, wine, bay leaves, tomatoes, tomato paste, and beef stock to the pot. Let cook uncovered until the liquid has reduced by half, then remove the bay leaves.

Hayashi Rice– While the pot is simmering, prepare the roux. In a small pan, place 2 tablespoons of butter in a small pan over medium heat. Once melted, add the flour and immediately stir. Contintuously stir until the mixture thickens and starts to bubble.

Hayashi Rice– Using a ladle, pour a small about of broth from the pot into the roux mixture. Stir until combined, then mix another ladleful in. Do this several times until the mixture has a gravy-like texture, then add the mixture to the pot.

Hayashi Rice– Add the remaining ingredients to the pot and cook another 30 minutes.

Hayashi Rice– Once ready to eat, serve with rice! Garnish with parsley or aonori if desired.

Hayashi Rice

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  • Alexandre Pereira Costa

    Seems easy enough. Really reminds me of cooking curry, but probably with more highlight to the meat flavor. Will definitely try it out!