Hayashi rice updated recipe from scratch using demi glace sauce! Hayashi rice is a popular western-style dish known as “Yoshoku” in Japan. In this post, I will show you how to make it from scratch.
What is Hayashi Rice?
Hayashi rice is one of the Yoshoku dishes that Japanese love. This dish is similar to beef stew served with plain rice. Personally, I really don’t know where the name “Hayashi” comes from. Though, it is said that hashed beef resulted in Hayashi Beef served over steamed rice. Hence, people started to call it Hayashi rice. Another theory is that the dish was created by a chef, (whose name was Hayashi), for feeding staff at his restaurant.
What’s in Hayashi Rice?
It consists of thinly sliced beef, onion, mushroom, green peas, red wine, and the base sauce is my demi glace. The great news for us, who live outside of Japan but still want to enjoy delicious Japanese food, is that the recipe does not require any oriental ingredients!!
Where do you get thinly sliced beef?
Now the only problem you might have is where to find thinly sliced beef. I am lucky enough to live in a city where there are many Asian grocery stores (Chinese, Korean and Japanese). I can buy already thinly sliced beef from those grocery stores. Though if you can not access this thinly sliced beef, you can half freeze a piece of meat and slice it with a sharp knife.
Can I use Canned Demi-Glace Sauce?
Yes, you can. When I lived in Japan, I always used canned demi glace sauce. Because even though I recently shared my recipe for a short cut version of Demi-glace sauce, making the sauce is a bit time-consuming. It is totally worth it though! I make my own demi glace sauce however because I have not seen it in on the shelves in Australia yet.
How about using a Hayashi rice roux
Hayashi rice is as popular as Japanese curry rice among both children and adults. Of course, instant roux is commercially available in Japan just like Japanese curry roux. So if you are time poor then buying some is an option. Though believe me, making Hayashi rice from scratch is totally worth the effort because it is simply mouth-wateringly delicious. I always overeat when I make this.
Hayashi is also great for pasta, noodles, mashed potatoes, Polenta, and Quinoa. Also, not only for real pasta or noodles but good for the latest trend of vegetable pasta/noodles/ rice such as cauliflower rice, zucchini pasta, etc.
Tips to make the best Hayashi Rice from scratch
- Make sure that you mix and reduce the demi glace sauce and red wine before you start to cook other ingredients.
- Fry onion briefly in order to add a crispy texture.
- Expensive red wine is unnecessary. I used cheap sweet red wine because I like a little bit of sweetness. Inexpensive wine will do a great job.
Hope you enjoy this delicious western infused Japanese dish. But also check out other Yoshoku recipes on Chopstick Chronicles too such as Japanese curry rice, Ketchup rice, and Omurice.
If you liked my recipe for Hayashi Rice, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Hayashi Rice from scratch with demi glace sauce
- 2 cups demi glace sauce *2
- 1/4 cup red wine
- 10 g butter
- 1 clove garlic minced
- 1 small onion wedged or about 90g
- 300 g Thinly sliced beef *1
- 5 mushrooms
- 1/4 cup frozen green peas
- 8 cups steamed rice to serve
- Pour the demi glace sauce into a saucepan and add red wine. Follow my demi glace recipe in another post.
- Thaw the green peas to room temperature or microwave for 30 seconds.
- Stir to combine the sauce and red wine with a wooden spatula and reduce to your preferred thickness of the sauce. Set aside.
- Heat the butter in a frying pan over medium heat and add garlic.
- When the garlic is flagrant, add onion and mushroom to cook briefly. *3
- Add the beef to the frying pan and cook till the beef browned.
- Pour over the demi glace sauce and red wine mixture and bring them to boil.
- Serve 2 cups of steamed rice, pour the Hayashi sauce over the rice, and garnish with green peas.
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