Name: How To Make Hayashi Rice (Japanese Hashed Beef With Rice)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 300 g Thinly Sliced Beef; 120 g Onion; 100 g Brown Mushrooms; 400 g Canned Diced Tomatoes; 1 Tbsp Cooking Oil; 15 g Butter; 1 Tbsp All-Purpose Flour; 200 ml Red Wine; 1 tsp Consommé Powder; 40 g Ketchup; 50 g Mirin; 40 g Japanese Worcester Sauce (or Chuno Sauce); 1 Tbsp Soy Sauce; 1 Bay Leaf; Salt and Pepper, to taste; Steamed Rice, as needed; Dried Parsley (garnish, optional)

How To Make Hayashi Rice (Japanese Hashed Beef With Rice)-Japanese Taste

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If you're trying Hayashi rice for the first time, you might find it to be similar to England's Hashed beef or Russia's Beef Stroganoff. These three dishes share some common ground in terms of ingredients and flavors, but they each bring their own unique qualities to the table. Let's quickly look into what makes each of them stand out.

Hashed beef:

This dish is all about that demi-glace sauce, giving it a rich and flavorful kick.

Beef Stroganoff:

Now, Beef Stroganoff is a mix of beef, onion, and mushrooms all simmered up in soup. The standout move? Adding sour cream, either on top or simmered in.

Hayashi Rice:

Hayashi Rice is like a sibling to Hashed beef. But here's the twist—tomatoes take the spotlight. They bring in the umami and a touch of sourness, lightening up the flavor while keeping it rich overall.

Hayashi Rice belongs to the Yoshoku category, a group of dishes born in Japan during the Meiji period, influenced by global cuisines. For the Japanese, it's a nostalgic dish, something you'd find at home or served as a school lunch.

If you order Hayashi Rice at a Yoshoku restaurant, they're most likely crafting Hayashi Rice with a demi-glace sauce that takes some serious time and effort. But at home, Japanese people often go for a shortcut, using ready-made roux or skipping the demi-glace sauce altogether. It's quick, easy, and a hit in Japanese households.

In this recipe, we'll show you how to make Hayashi Rice from scratch, without leaning on ready-made roux or demi-glace sauce. Just grab some canned tomatoes, ketchup, and sauces like Worcester and Chuno – which are typical Japanese pantry items. They'll bring the umami without the need for demi-glace sauce.

Ready to dive into making this tempting Hayashi Rice at home? Let's get cooking!

Overview

Prep time: 20 mins

Cook time: 5 mins

Total time: 25 mins

Total servings: 4

Difficulty: Easy

Ingredients

300 g Thinly Sliced Beef
120 g Onion
100 g Brown Mushrooms
400 g Canned Diced Tomatoes
1 Tbsp Cooking Oil
15 g Butter
1 Tbsp All-Purpose Flour
200 ml Red Wine
1 tsp Consommé Powder
40 g Ketchup
50 g Mirin
40 g Japanese Worcester Sauce (or Chuno Sauce)
1 Tbsp Soy Sauce
1 Bay Leaf
Salt and Pepper, to taste
Steamed Rice, as needed
Dried Parsley (garnish, optional)

Expert's Tip

How To Make Hayashi Rice (Japanese Hashed Beef With Rice)

Bull-Dog Chuno Sauce is a semi-sweet Japanese sauce with the best balance of spiciness and mildness to perfectly enhance your favorite dishes. The texture is thick with a rich taste derived from the umami of vegetables and fruits, making it a perfect pairing for any Japanese or Western dish. It's a great sauce to use for making homemade hayashi rice as it is packed with flavor. It also contains 50% less salt than Bull-Dog's Tonkatsu sauce.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Slicing the Onions & Mushrooms

Slice the onion into 1cm slices. Cut the brown mushrooms in half.

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3) Stir-Frying the Onion and Beef Slices

Prepare a deep frying pan or pot. Then, add butter and cooking oil and heat. Once the butter has melted, add sliced onions and stir-fry for about 3 minutes.

Gather the sliced onions to one side and add sliced beef. Sprinkle some salt and pepper to taste, and stir-fry until the beef is cooked.

Next, add all-purpose flour and coat the ingredients.

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4) Simmering the Ingredients In Red Wine

Gather the ingredients to one side and add red wine little by little, allowing the alcohol to evaporate quickly. Heat over medium to high heat and stir-fry until the red wine almost evaporates, as shown in the picture.

Note: Please skip this step and move on to the next step if you would prefer to omit the red wine in this recipe.

5) Adding in the Canned Tomatoes & Additional Seasonings

Add canned diced tomatoes and seasonings, such as consommé, ketchup, mirin, worcestershire or chuno sauce, soy sauce, and bay leaf. Mix them together and check the overall taste. Sprinkle some salt if needed. If the canned diced tomatoes are a little sour, add extra sugar (around 1 tsp). Simmer for about 5 minutes.

6) Adding the Mushrooms

Add in the mushrooms and simmer for another 5 minutes.

7) Serving With Rice

After the Hayashi sauce is done simmering, serve with steamed rice. Sprinkle some dried parsley if you like. Enjoy your homemade Hayashi Rice!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya