📝 About This Recipe
Hayashi Rice is a quintessential 'Yoshoku' (Western-style Japanese) dish, featuring tender ribbons of beef and sweet caramelized onions bathed in a luxurious, demi-glace inspired tomato gravy. This soul-warming stew is known for its complex balance of savory umami, delicate sweetness, and a hint of tanginess that cuts through the richness. It is the ultimate comfort food, offering a sophisticated yet deeply nostalgic experience that transforms simple ingredients into a gourmet masterpiece.
🥗 Ingredients
The Beef and Aromatics
- 1 lb Beef Chuck or Ribeye (thinly sliced into bite-sized strips)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 8 oz Button Mushrooms (cleaned and sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (for sautéing)
The Savory Sauce Base
- 2 tablespoons All-purpose Flour (to thicken the sauce)
- 1/2 cup Red Wine (dry variety like Cabernet or Merlot)
- 2 cups Beef Stock (low sodium preferred)
- 1/2 cup Canned Crushed Tomatoes (or tomato purée)
- 3 tablespoons Ketchup (for sweetness and tang)
- 2 tablespoons Worcestershire Sauce (Japanese brand like Bull-Dog is excellent)
- 1 tablespoon Soy Sauce (for deep umami)
- 1 piece Bay Leaf
- 1 teaspoon Granulated Sugar (to balance the acidity)
For Serving
- 4 cups Japanese Short-grain Rice (cooked and hot)
- 2 tablespoons Heavy Cream (for drizzling)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/4 cup Green Peas (blanched, optional garnish)
👨🍳 Instructions
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1
Prepare the beef by slicing it very thinly against the grain. Lightly season with salt and black pepper.
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2
In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Sear the beef strips in batches until browned, about 1-2 minutes. Remove beef and set aside.
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3
In the same pot, add the remaining tablespoon of butter. Toss in the sliced onions and a pinch of salt. Cook over medium heat for 12-15 minutes, stirring frequently, until the onions are soft and a deep golden brown.
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4
Add the sliced mushrooms and minced garlic to the onions. Sauté for another 5 minutes until the mushrooms have softened and released their moisture.
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5
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste, ensuring the vegetables are evenly coated.
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6
Slowly pour in the red wine while scraping the bottom of the pot with a wooden spoon to deglaze all those flavorful browned bits (fond).
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7
Add the beef stock, crushed tomatoes, ketchup, Worcestershire sauce, soy sauce, sugar, and the bay leaf. Stir well to combine.
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8
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, allowing the flavors to meld and the sauce to thicken.
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9
Return the browned beef (and any accumulated juices) to the pot. Simmer uncovered for an additional 5-10 minutes until the beef is tender and the sauce is glossy.
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10
Taste the sauce and adjust seasoning with salt or pepper if needed. Remove the bay leaf before serving.
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11
To serve, place a generous portion of hot rice on one half of a shallow bowl and ladle the beef stew onto the other half.
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12
Finish with a light drizzle of heavy cream over the stew and a sprinkle of fresh parsley and green peas for a professional touch.
💡 Chef's Tips
Caramelizing the onions is the most important step; don't rush it, as they provide the essential sweetness. If you can't find thin beef, partially freeze a steak for 30 minutes to make it easier to slice thinly by hand. For an even deeper flavor, replace the beef stock with a high-quality store-bought demi-glace concentrate. If the sauce becomes too thick, simply whisk in a splash more beef stock or water to reach your desired consistency. This dish actually tastes even better the next day after the flavors have had more time to develop in the fridge.
🍽️ Serving Suggestions
Serve with a simple Japanese cabbage slaw tossed in a ginger-soy dressing to provide a crisp contrast. A side of Fukujinzuke (Japanese red pickled vegetables) adds a delightful crunch and vinegary pop. Pair with a light-bodied red wine like a Pinot Noir or a cold glass of Japanese lager. For a traditional Yoshoku experience, serve a small cup of clear corn potage soup as an appetizer.