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Hayashi Rice
4.7 from 100 votes

Hayashi Rice

Hayashi Rice is a hearty beef stew featuring thinly sliced chuck or ribeye cooked with onions and mushrooms in a rich demi-glace tomato sauce. The dish combines savory beef, umami mushrooms, and a tangy sauce with Worcestershire and tomato paste, served over steamed rice for a comforting meal.

Prep Time
15 mins
Cook Time
45 mins
Additional Time
2 hrs 45 mins
Total Time
3 hrs 45 mins
Servings: 4
Calories: 571 kcal
Course: Main Course
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe.
To Prepare the Beef and Vegetables
  1. 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.
  2. 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
  1. Heat 1 Tbsp olive oil in a Dutch oven over medium heat. When it‘s hot, add the beef.
  2. Sauté until no longer pink. Then, transfer the beef to a bowl.
  3. Melt 1 Tbsp unsalted butter in the same pot.
  4. Add the onion and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.
  5. Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.
  6. Add 1 Tbsp tomato paste and ½ cup red wine.
  7. Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.
  8. Add 3 Tbsp ketchup and 2 tsp brown sugar.
  9. Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.
  10. Add 1 bay leaf. Then, add the beef back into the pot.
  11. Add the mushrooms.
  12. Cover and bring it to a boil.
  13. Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.
  14. Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.
To Serve
  1. Serve steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!
To Store
  1. You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 571

% 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.