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Hayashi Rice (Japanese Hashed Beef Rice)
5 from 8 votes

Hayashi Rice (Japanese Hashed Beef Rice)

A recipe for Hayashi Rice (Japanese Hashed Beef Rice)! This comforting and flavorful stew is packed with thinly sliced beef, mushrooms, and onions, then served alongside rice.

Prep Time
20 mins
Cook Time
1 hr 40 mins
Total Time
2 hrs
Servings: 6 Servings
Course: Main Course
Cuisine: Japanese

Ingredients

Beef:
  • 1 tablespoon butter unsalted, 15 grams
  • 2 pounds beef such as chuck or ribeye, thinly sliced, well-marbled, 907 grams
  • black pepper freshly ground
  • salt freshly ground
Stew:
  • 1 tablespoon butter unsalted, 15 grams
  • 2 onion peeled and thinly sliced, large
  • 3 cloves garlic peeled and minced
  • 8 ounces button mushrooms sliced, 227 grams
  • 2 tablespoons tomato paste
  • 1 cup red wine 240 milliliters
  • 6 cups beef broth strong, 1.4 liters
  • 14.5 ounces diced tomatoes 411 grams
  • 2 bay leaf
  • 1 1/2 teaspoons thyme dried
To finish:
  • 3 tablespoons butter unsalted, 42 grams
  • 1/4 cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
To serve:
  • parsley chopped, fresh
  • Steamed rice

Instructions

To prepare the beef:
    Cup of Yum
  1. In a large pot, melt the 1 tablespoon butter over medium heat.
  2. Add the beef in a single layer (you may need to do this in batches). Season with salt and pepper.
  3. Cook, stirring occasionally, until browned on all sides. Remove to a plate and set aside.
To prepare the stew:
  1. In the now empty large pot, melt another tablespoon of butter over medium heat.
  2. Add the onions and cook, stirring occasionally, until soft and beginning to turn golden.
  3. Mix in the garlic, then the mushrooms. Cook, stirring occasionally, until the mushrooms have softened.
  4. Stir in the tomato paste.
  5. Pour in the red wine and stir to break up any browned bits from the bottom of the pot.
  6. Pour in the strong beef stock, diced tomatoes, bay leaves, and thyme.
  7. Reduce heat to medium low and allow to simmer until the liquid has reduced by half, 45 minutes to 1 hour.
  8. Add the beef to the pot and continue to cook until tender, up to 30 minutes.
To finish:
  1. In a medium skillet, melt the remaining 3 tablespoons butter over medium heat.
  2. Mix in the flour and cook, stirring constantly, until golden brown.
  3. Stir into the pot along with the worcestershire sauce and soy sauce.
  4. Season with salt and pepper to taste. Cook until the sauce thickens slightly.
  5. Remove the bay leaves and serve immediately with rice and parsley.