Hayashi Rice
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 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
Description
Hayashi Rice is a Japanese-style beef stew prepared with thinly sliced beef chuck or ribeye that is marinated briefly with red wine, salt, and black pepper. The vegetables include onions and a mix of shimeji and button mushrooms, all sautéed to soften and develop flavor. Cooking begins by browning the beef and setting it aside while the vegetables are cooked in butter and olive oil, enhanced by garlic and tomato paste for depth.
The sauce blends a prepared demi-glace with aromatic ingredients such as Worcestershire sauce, soy sauce, ketchup, brown sugar, tomato juice, and red wine. This results in a complex, tangy, and savory sauce that envelops the beef and mushrooms, creating a rich stew texture that complements the softness of the ingredients.
Traditionally served over hot steamed rice, Hayashi Rice offers a filling meal that balances meaty richness with bright savory notes. It works well as a standalone dinner or paired with simple side dishes to highlight its robust flavors.
Ingredients
For the Beef
- 1 lb beef chuck you can thinly slice your own meat, thinly sliced, or ribeye as alternative
- 2 Tbsp red wine
- ¼ tsp kosher salt Diamond Crystal brand
- black pepper freshly ground
For the Vegetables
- 1½ onion
- 3.5 oz shimeji mushrooms (1 package)
- 4 button mushrooms
- 1 Tbsp olive oil
- 1 Tbsp butter unsalted
- ⅛ tsp kosher salt Diamond Crystal brand
For the Sauce
- 3 cups Demi-Glace sauce prepared in advance using my recipe, homemade
- 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
- kosher salt to taste, Diamond Crystal brand
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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