Hayashi Rice
User Reviews
4.7
150 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs 45 mins
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Total Time
3 hrs 45 mins
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Servings
4
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Calories
571 kcal
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Course
Main Course
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Cuisine
Japanese
Hayashi Rice
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Hayashi Rice, or hashed beef, is a rich Western-style stew of thin-sliced beef and mushrooms in a velvety demi-glace sauce. Served with steamed rice, this uniquely Japanese creation is a home-cooking staple and popular comfort food for all ages!
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Ingredients
For the Beef
- 1 lb thinly sliced beef (chuck or ribeye) (you can thinly slice your own meat)
- 2 Tbsp red wine
- ¼ tsp Diamond Crystal kosher salt
- freshly ground black pepper
For the Vegetables
- 1½ onions
- 3.5 oz shimeji mushrooms (1 package)
- 4 button mushrooms
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- ⅛ tsp Diamond Crystal kosher salt
For the Sauce
- 3 cups Homemade Demi-Glace Sauce (prepared in advance using my recipe)
- 2 cloves garlic
- 1 Tbsp tomato paste
- ½ cup red wine
- 4 Tbsp Worcestershire sauce (I use Japanese Bull-Dog brand; for other brands that are more tangy, increase the brown sugar to 1 Tbsp from 2 tsp)
- 1 Tbsp soy sauce
- 3 Tbsp ketchup
- 2 tsp brown sugar
- 1¼ cups tomato juice (2 cans, 163 ml each)
- 1 bay leaf
- Diamond Crystal kosher salt (to taste)
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Instructions
- Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe.
To Prepare the Beef and Vegetables
- Place 1 lb thinly sliced beef (chuck or ribeye) in a bowl and season with 2 Tbsp red wine, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Set aside.
- Cut 1½ onions in half lengthwise, and cut each half into thin strips widthwise. Cut off the end of 3.5 oz shimeji mushrooms and separate them into small clusters. Cut 4 button mushrooms into thin slices.
To Cook the Hayashi Rice
- Heat 1 Tbsp olive oil in a Dutch oven over medium heat. When it‘s hot, add the beef.
- Sauté until no longer pink. Then, transfer the beef to a bowl.
- Melt 1 Tbsp unsalted butter in the same pot.
- Add the onion and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.
- Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.
- Add 1 Tbsp tomato paste and ½ cup red wine.
- Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.
- Add 3 Tbsp ketchup and 2 tsp brown sugar.
- Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.
- Add 1 bay leaf. Then, add the beef back into the pot.
- Add the mushrooms.
- Cover and bring it to a boil.
- Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.
- Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.
To Serve
- Serve steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!
To Store
- You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.
Nutrition Information
Show Details
Calories
571kcal
(29%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
966mg
(40%)
Potassium
1155mg
(33%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
2716IU
(54%)
Vitamin C
25mg
(28%)
Calcium
80mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 966mg | 40% |
| Potassium | 1155mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 2716IU | 54% |
| Vitamin C | 25mg | 28% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
150 reviews
Excellent
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