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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

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 1/2 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

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