Hayashi Rice

Name: Hayashi Rice
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 350g Beef, Thinly sliced (chuck or ribeye); 2 medium Onions, Thinly sliced; 200g Mushrooms, Sliced; button or shimeji; 1 tbsp Neutral Oil; 30g Unsalted Butter, About 2 tbsp; 30g All-purpose Flour, About 4 tbsp; 150ml Red Wine; 500ml Beef Stock; 2 tbsp Tomato Paste; 3 tbsp Ketchup; 2 tbsp Worcestershire Sauce; 1 Bay Leaf; 1 tsp Sugar; 1 tsp Salt, Plus more to taste; 1/4 tsp Pepper (Black); 2 cups Japanese Short-Grain Rice, Uncooked, cooked as usual

Hayashi Rice is a comforting Japanese dish of tender beef and earthy mushrooms simmered in a rich, tangy demi-glace-style sauce and spooned over steaming short-grain rice. Its glossy, slightly sweet-savory sauce balances red wine, tomato, and Worcestershire notes for a deeply satisfying home-cooked meal.

Hayashi Rice is a comforting Japanese dish of tender beef and earthy mushrooms simmered in a rich, tangy demi-glace-style sauce an... Show more

Traditional Japanese Recipe

Health Grade

C- · Balanced

Rating

4.1

Time

35 min

Price

4,24 €

Calories

735 kcal

easy

high protein

low sugar

kid friendly

Method

Cook the rice

Cook the Japanese Short-Grain Rice in your usual way so it is hot and ready when the sauce finishes. Keep it covered once cooked so it stays fluffy.

Prep the ingredients

While the rice cooks, thinly slice the Onion, trim and slice the Mushrooms, and, if needed, cut the Beef into very thin strips against the grain so it cooks quickly and stays tender.

Brown the beef

Heat the Neutral Oil and Unsalted Butter in a large skillet over medium-high heat. Add the beef in a single layer and cook for 2 minutes, stirring just enough to brown it; if your pan is crowded, work in batches so it sears instead of steaming. Add the onion and mushrooms and cook for 5 minutes, stirring often, until the onion softens and the mushrooms shrink and pick up a little color.

Build the sauce

Sprinkle the All-purpose Flour over the pan and stir for 1 minute so it coats everything and loses its raw, dusty look. Pour in the Red Wine a little at a time, scraping up the browned bits from the bottom of the pan, then stir in the Beef Stock, Tomato Paste, Ketchup, Worcestershire Sauce, Bay Leaf, Sugar, Salt, and Pepper.

Simmer until thick

Bring the sauce to a gentle simmer, then lower the heat and cook for 10–15 minutes, stirring now and then, until it turns glossy and thick enough to coat a spoon. Remove the bay leaf before serving.