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    Home » Recipes » Meat

    Beef Hayashi Rice from Scratch (ハヤシライス)

    Published: Mar 15, 2021 · Modified: Aug 11, 2021 by Yuto Omura

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    Hayashi Rice with Butter and Garlic Rice

    Hayashi Rice is a rich, tangy and slightly sweet yoshoku-style dish made with thinly sliced beef, onions, bell peppers and mushrooms in a delicious demi-glaze style sauce. Don't be afraid of spending hours making demi-glaze though, this is a shortcut recipe that doesn't skip on flavour!

    Hayashi Rice

    What is Hayashi Rice?

    Hayashi rice (ハヤシライス) is a popular Western style dish in Japan. It's made with tender, thinly sliced beef, soft onions, crunchy bell peppers and earthy mushrooms all simmered in a tasty demi-glace style sauce.

    You'd find this dish in fancy yoshoku restaurants in Japan, but it's also commonly made at home using store bought roux cubes (a bit like the ones you use to make Japanese curry.)

    It's usually served with rice and eaten with a spoon.

    hayashi rice top town view

    Origin of Hayashi Rice

    The origin of Hayashi Rice's name is quite interesting. Firstly, it is said that it comes from "hashed beef with rice" or "hashed and rice". It probably became "Hayashi Rice" because back then, there weren't many people who could speak English in Japan.

    There was evidence that people translated "hashed" as "hayashi" back in 1900's.

    So the most promising theory is that Hayashi Rice came from American Hashed Beef and then, as per usual, people modified the dish to suit Japanese tastes using ingredients available in Japan. As I mentioned earlier, it is served with rice rather than potatoes too.

    hayashi rice close up

    Hayashi Rice Sauce

    Hayashi rice sauce is slightly sweet, but mainly rich and tangy. Here are a few of the ingredients used in hayashi rice:

    • Ketchup (or tomato puree)
    • Worcestershire sauce
    • Red wine
    • Beef stock

    These are also some of the key ingredients for making demi glace sauce (a thick brown sauce often used for yoshoku dishes) but making demi glace sauce is very time consuming. This is a shortcut recipe that only takes 20 minutes, no demi glace required and it tastes delicious!

    top down view hayashi rice

    Yoshoku

    What is Yoshoku?

    So you keep seeing the word "yoshoku", but what does it mean? Yoshoku (洋食) is a type of Japanese dish with heavy Western influence.

    The funny thing about yoshoku dishes is that you'll probably only find them in Japan! Most yoshoku dishes are unheard of in Western countries or resemble a dish with a completely different name. Yoshoku dishes have also been created to suit Japanese taste.

    Typical Yoshoku Dishes

    Here are some famous yoshoku dishes you should definitely try out!

    • Hamburg Steak (a steak dish made with ground beef, served in a demi glace sauce)
    • Cream Stew (a chicken stew made with a creamy sauce)
    • Omurice (omelette wrapped around ketchup fried rice)

    The thing I like about yoshoku dishes, is that they suit Japanese tastes and Western tastes!

    omurice with ketchup side view

    Omuhayashi

    If you combine hayashi rice and omurice, you can make a whole new dish that we called "Omuhayashi".

    You simply make omurice as usual (you can omit the chicken though) and then pour the beef hayashi stew over the top. It's seriously delicious, it's a double combo!

    If you're interested in making "omuhayashi", see our recipe post how to make omurice here!

    Rice

    Garlic Butter Rice

    Hayashi rice is usually served with plain, white steamed rice and I've written a post on how to cook Japanese style rice here.

    But I wanted to make this dish a little more special and indulgent, so I fried the rice for a few minutes with butter and one clove of garlic. I have to say, it's subtle but really compliments the hayashi beef!

    You can also use left over rice for this, so it's convenient too!

    eating hayashi rice with spoon

    Check out our video Japanese Hayashi Rice From Scratch (With Homemade Sauce)

    Print
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    hayashi rice close up

    Beef Hayashi Rice from Scratch (ハヤシライス)


    • Author: Yuto Omura
    • Total Time: 25 minutes
    • Yield: 2 portions 1x
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    Description

    How to make rich and tasty Japanese Hayashi Rice. Tender beef simmered in a tangy sauce with bell peppers, button mushrooms and soft onions served next to a bed of tasty garlic butter rice. (serves two)


    Ingredients

    Scale

    "Hayashi" Beef

    • 200g Beef thigh or belly thinly sliced - see note
    • 1 pinch Salt and pepper
    • 2 tsp Plain flour
    • 1 tbsp Unsalted butter
    • 1 clove Garlic crushed
    • ½ an Onion sliced
    • 1 Bell pepper (I used ½ yellow and ½ red) roughly chopped
    • 6 Baby chestnut mushrooms (80g) sliced

    Sauce

    • 2 tbsp Ketchup
    • 4 tbsp Red wine
    • 2 tbsp Worcestershire sauce
    • 300ml Beef stock (or maggi buillon)

    Rice

    • 300g (2 ½ cups) Rice cooked
    • 1 tsp Unsalted butter
    • 1 Garlic clove
    • 1 tsp Parsley

    Instructions

    Hayashi Beef

    1. Sprinkle your thinly sliced beef with a pinch of salt and pepper, and 2 tsp of flour. Mix well until all the beef is coated. 
      coating the sliced beef with salt, pepper and flour
    2. Heat up a large pan and add 1 tbsp of butter and 1 clove of crushed garlic.
      adding garlic to melted butter in a pan
    3. Once the garlic is fragrant, add the beef to the pan.
      adding beef to the frying pan
    4. Fry the beef until lightly browned and add the onions to the pan.
      adding sliced onion to the pan
    5. Continue to fry the onions until softened, then add the bell pepper and mushrooms.
      adding mushrooms and bell peppers to the frying pan
    6. Reduce the heat to a low setting.
      stir frying hayashi rice and reducing the heat

    Hayashi Sauce

    1. Sprinkle one tbsp of plain flour to the pan and mix well.
      adding flour to the pan
    2. Add 2 tbsp ketchup and mix.
      adding ketchup to the pan
    3. Turn up the heat to medium and add 60ml red wine and 2 tbsp Worcestershire sauce.
      adding wine and Worcestershire sauce to the sauce
    4. Mix well and add 300ml of beef stock.
      Adding beef stock to the hayashi rice
    5. Cook on medium high until thickened, stirring occasionally.
      simmering hayashi rice until thickened
    6. Once thickened to the desired consistency, turn down to the lowest heat to keep it warm while frying the rice.
      Checking the consistency of the hayashi sauce

    Butter Garlic Rice

    1. Heat a separate pan on a medium heat and add 1 tsp butter and 1 clove of crushed garlic.
      Melting butter and frying crushed garlic in a pan
    2. Once fragrant, add the cooked rice and stir fry for a few minutes.
      Add rice to the pan and stir fry
    3. Sprinkle with dry parsley and mix until it's distributed throughout the rice.
      sprinkle the rice with dry parsley
    4. Divide the rice onto two serving plates and pour the beef hayashi next to it.
      serving up hayashi rice next to garlic butter rice on a white plate
    5. Enjoy!

    Notes

    If you're cutting the beef into thin slices yourself, freeze for approx 30 minutes it firm it up and slice as thin as you can.

    This recipe works well with leftover plain rice.

    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Category: Meat
    • Method: Fry / Simmer
    • Cuisine: Japanese

    Keywords: Hayashi rice recipe, how to make hayashi rice, hashed beef, hayashi beef, hayashi rice sauce, quick hayashi rice, hayashi rice no roux, hayashi rice cubes,omuhayashi, easy hayashi rice, hayashi rice from scratch,

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    « Spicy Nagoya Style "Taiwan Ramen" (台湾ラーメン)
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    Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

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