Hayashi rice is another popular Japanese rice dish like Japanese curry. Hayashi rice is a bit like beef stew served with rice. You can make this dish with store bought roux, similar to the way you can make Japanese curry using roux. In this post though I would like to share an easy recipe for hayashi rice that you can cook from scratch with readily available ingredients. This was one of the Top 5 lunch dishes at my school canteen during my high school years. Curry rice, Chicken rice, Fried rice, Omurice and Hayashi rice were the best!
Hayashi rice is a western style Japanese dish which is beef, mushroom, and onion stew served over steamed plain rice like Japanese beef curry. Like many Japanese people, I really don’t know where the name Hayashi comes from. It is said that Hushed Beef resulted in Hayashi Beef and it is served over steamed rice so 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 a restaurant.
If there are any Japanese grocery stores or Asian grocery stores near you, you can purchase all ready made roux like Japanese curry roux. However, this is the recipe for those who don’t have those Japanese grocery stores near you, you can still make this Hayashi rice with the ingredients readily available in your local supermarkets. Because it is western style Japanese food, “Yosyoku”, all the ingredients are foreign to Japanese. The main ingredients are beef, onion, mushroom, red wine, red wine vinegar, and worcestershire sauce.
I usually use store bought Hayashi rice roux but making Hayashi rice from scratch definitely makes it more flavourful and tastier than using roux. As the name suggests, it is usually served over steamed plain rice, but it will be delicious when it is served over any type of pasta as well, like beef stroganoff, or also mashed potato. Hope you enjoy this western infused Japanese dish!
- 500 g beef
- 1 onion
- 12 cup mushrooms
- 2 tbs olive oil
- 2 tbs butter
- 5 g garlic
- 60 g butter
- 20 g sugar
- 45 g finely chopped onion
- 45 g finely chopped ginger
- 120 ml red wine vinegar
- 3 cups red wine I used sweeter red wine because I like a sweet taste
- 60 g tomato sauce
- 1 cup worcestershire sauce
- 2 cups beef stock
- dash of cream to serve
- parsley to garnish
- 8 cups steamed rice
- Cut the beef thinly and sprinkle some salt and pepper. Dust some plain flour and remove any excess flour.
- Heat the olive oil and butter over high heat to cook the beef.
- When the beef has browned and cooked, take it out of the pan and set aside.
- Using the same pan that the beef was cooked in, cook the onion and mushroom. When the onion and mushroom has cooked, push them to the side and add 60 g butter butter and 20 g sugar to caramelise them.
- Add the red wine vinegar and the wine and reduce to 1/3 of the liquid.
- Add the tomato sauce, worcestershire sauce, and beef stock to the pan and again reduce to 1/3 of the liquid.
- Put back the cooked beef and simmer for a few minutes.
- Serve 2 cups of steamed rice, pour the beef stew over the rice, and garnish with chopped parsley and a dash of cream.