Hayashi Rice
Hayashi Rice, or hashed beef, is a rich Western-style stew of thin-sliced beef and mushrooms in a velvety demi-glace sauce. Served with steamed rice, this uniquely Japanese creation is a home-cooking staple and popular comfort food for all ages!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb thinly sliced beef (such as ribeye)
- 2 Tbsp red wine
- ¼ tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 1½ onions
- 3.5 oz shimeji (brown beech) mushrooms ((1 package))
- 4 button mushrooms
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- ⅛ tsp Diamond Crystal kosher salt
- 3 cups Homemade Demi-Glace Sauce ((prepared in advance using my recipe))
- 2 cloves garlic
- 1 Tbsp tomato paste
- ½ cup red wine
- 4 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 3 Tbsp ketchup
- 2 tsp brown sugar
- 1¼ cups tomato juice ((2 cans, 163 ml each))
- 1 bay leaf
- Diamond Crystal kosher salt ((to taste))
Instructions
- 1
Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe. If you'd like to make hayashi rice using a pre-made sauce mix, try my Easy Hayashi Rice recipe.
- 2
To Prepare the Beef and Vegetables
- 3
Place 1 lb thinly sliced beef (such as ribeye) in a bowl and season with 2 Tbsp red wine, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Set aside.
- 4
Cut 1½ onions in half lengthwise, and cut each half into thin strips widthwise. Cut off the end of 3.5 oz shimeji (brown beech) mushrooms and separate them into small clusters. Cut 4 button mushrooms into thin slices.
- 5
To Cook the Hayashi Rice
- 6
Heat 1 Tbsp olive oil in a Dutch oven over medium heat. When it‘s hot, add the beef.
- 7
Sauté until no longer pink. Then, transfer the beef to a bowl.
- 8
Melt 1 Tbsp unsalted butter in the same pot.
- 9
Add the onion and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.
- 10
Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.
- 11
Add 1 Tbsp tomato paste and ½ cup red wine.
- 12
Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.
- 13
Add 3 Tbsp ketchup and 2 tsp brown sugar.
- 14
Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.
- 15
Add 1 bay leaf. Then, add the beef back into the pot.
- 16
Add the mushrooms.
- 17
Cover and bring it to a boil.
- 18
Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.
- 19
Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.
- 20
To Serve
- 21
Serve steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!
- 22
To Store
- 23
You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.