Let's try one of the most popular rice dishes in Japan, Hayashi Rice. You can enjoy a rich, tomato-based flavor with just the right amount of acidity, complemented by the flavors of beef and onions.
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What is Hayashi Rice?
Hayashi Rice is a rice dish consisting of beef, onions, and other ingredients simmered in a tomato-based or demi-glace-based sauce. It is a fusion of Japanese cooking methods with Western ones, allowing you to appreciate Japanese cuisine from a different perspective. The flavor can vary depending on the choice of sauce, but in any case, it can still be considered as hayashi rice.
Japanese households often make this dish using a commercial roux, but it can easily be made from scratch without it. Here, I'm sharing a recipe with a tomato-based sauce, without using store-bought roux. The flavors of beef and vegetables infuse into the sauce, and the moderate acidity of the tomato sauce stimulates the appetite, making it a delightful dish.
Origin of the name
What is the 'hayashi' in hayashi rice? Actually, its meaning is not certain. There are various theories about the origin of the name, including the following:
- It was invented by Mr. Hayashi.
- A regular customer at the restaurant, Mr. Hayashi, used to custom-order the dish frequently.
- It is an abbreviation of 'hashed beef with rice,' a dish that once existed in the UK.
Whichever theory is true, the term 'hayashi' in this dish is just a noun with no specific meaning on its own. Even for Japanese people, hearing just the word 'hayashi' would not immediately associate it with hayashi rice. In the term 'hayashi rice,' it gains meaning.
Differences from hashed beef
This dish is also known as "Hashed Beef" in Japan. In other words, they are essentially the same dish, with no distinct difference between them by definition.
However, in Japan, hashed beef is generally recognized for having a flavor based on a demi-glace sauce, while hayashi rice is associated with a tomato sauce base. For this reason, I also define the differences between the two this way on my website.
Typical components
When it comes to the ingredients for hayashi rice, beef and onions are essential, but sometimes mushrooms such as shimeji, maitake, and white button are also included. While you can add vegetables like carrots and potatoes, it is not very common. Therefore, I recommend starting by trying the ingredients listed in the recipe first.
Ingredients
- 17 oz. (480g) cooked Japanese white rice
- 7 oz. (200g) thinly sliced beef
- 7 oz. (200g) onion
- 0.35 oz. (10g) salted butter
- 2 Tbsp all-purpose flour (plain flour)
- 1 cup (240ml) water
- 1 tsp soy sauce
- 3 parsley leaves (optional)
Seasonings
- ⅕ cup (50ml) red wine
- ⅚ cup (200ml) unsalted tomato juice
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- ½ tsp salt
Step-by-step instructions
🕒 Total 45 mins
Step 1
Cut the beef into 2 inch (5cm) wide strips. Slice the onion into 0.4 inch (1cm) pieces.
Step 2
Put the butter in a pan and heat it over medium heat. Once the butter has melted, add the beef and onion, and sauté until the beef changes color and the onion becomes translucent.
Step 3
Add flour to the pan and cook for about 30 seconds until it is no longer powdery.
Step 4
Add water and the seasonings (red wine, tomato juice, Japanese Worcestershire sauce, and salt) to the pan and bring the mixture to a boil. Once boiling, cover the pan and let it simmer over low heat for 30 minutes.
Step 5
Remove the lid, then add soy sauce to the pan and continue simmering for an additional minute.
Step 6
Serve the rice on one half of each plate and pour the sauce from the pan onto the other half. Garnish with parsley leaves for color (optional).
To Store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Simmer the pan slowly over low heat. Simmering slowly will allow the beef fat and water to blend together, creating a rich flavor.
- Soy sauce should be added at the end of the cooking process. Adding it last preserves the flavor.
Recipe Card
Hayashi Rice
Ingredients
- 17 oz. (480g) cooked Japanese white rice
- 7 oz. (200g) thinly sliced beef
- 7 oz. (200g) onion
- 0.35 oz. (10g) salted butter
- 2 Tbsp all-purpose flour (plain flour)
- 1 cup (240ml) water
- 1 tsp soy sauce
- 3 parsley leaves (optional)
Seasonings
- ⅕ cup (50ml) red wine
- ⅚ cup (200ml) unsalted tomato juice
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- ½ tsp salt
Instructions
- Cut the beef into 2 inch (5cm) wide strips. Slice the onion into 0.4 inch (1cm) pieces.
- Put the butter in a pan and heat it over medium heat. Once the butter has melted, add the beef and onion, and sauté until the beef changes color and the onion becomes translucent.
- Add flour to the pan and cook for about 30 seconds until it is no longer powdery.
- Add water and the seasonings (red wine, tomato juice, Japanese Worcestershire sauce, and salt) to the pan and bring the mixture to a boil. Once boiling, cover the pan and let it simmer over low heat for 30 minutes.
- Remove the lid, then add soy sauce to the pan and continue simmering for an additional minute.
- Serve the rice on one half of each plate and pour the sauce from the pan onto the other half. Garnish with parsley leaves for color (optional).
Notes
- You can store it in the refrigerator for up to 3 days.
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