Hayashi Rice

Give Hayashi Rice a try, one of the popular rice dishes in Japan. You can enjoy a rich, tomato-based taste with just the right amount of acidity, complemented by the flavors of beef and onions.

Jump to:

• What is Hayashi Rice?
• Origin of the name
• Differences from hashed beef
• Common components
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Hayashi Rice?

Hayashi Rice is a dish made of beef, onions, and other ingredients simmered in a tomato-based or demi-glace-based sauce, and served with rice. It's a fusion of Japanese cooking methods with Western ones, allowing you to appreciate Japanese cuisine from a different perspective than typical Japanese dishes. The flavor can vary depending on the choice of sauce, but in either case, it can still be considered hayashi rice.

While Japanese households commonly use commercial roux to prepare this dish, it can easily be made from scratch without it. Here, I'll share a recipe with a tomato-based sauce, without using store-bought roux. The flavors of meat and vegetables infuse into the sauce, and the moderate acidity of the tomato sauce enhances your appetite, making it a delightful dish.

Origin of the name

What is the 'hayashi' in hayashi rice? Actually, its meaning is not well known. There are various theories about the origin of the name, including the following:

• It was invented by Mr. Hayashi.
• Mr. Hayashi, a regular customer at the restaurant, used to custom-order the dish frequently.
• It is an abbreviation of "hashed beef with rice," a dish that used to exist in the UK.

Whichever theory is true, the 'hayashi' in hayashi rice is just a noun with no inherent meaning. Even for Japanese people, hearing just the word 'hayashi' wouldn't immediately associate it with hayashi rice. In the term 'hayashi rice', it gains meaning.

Differences from hashed beef

Hayashi rice is also called "hashed beef" in Japan. In other words, they are the same dish, and there is no distinct difference between them.

However, in Japan, "hashed beef" is generally recognized as having a flavor based on demi-glace sauce, while "hayashi rice" is often associated with a tomato sauce base. For this reason, I also define the differences between the two in that way.

Common components

Beef and onions are essential ingredients for hayashi rice, but sometimes it also includes mushrooms such as shimeji, maitake, and champignon. While you can add vegetables like carrots and potatoes, it's not common. I recommend trying it with the ingredients listed in the recipe first.

Ingredients

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Step-by-step instructions

🕒 Total 45 mins

Step 1
Cut the sliced beef into 2 inch (5cm) wide strips. Cut the onion into 0.4 inch (1cm) wide slices.

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Step 2
Put butter in a pan and heat it over medium heat until the butter melts. Once the butter has melted, add the beef and onions and sauté them until the beef changes color and the onions become translucent.

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Step 3
Add the flour to the pan and cook for about 30 seconds until the flour is no longer powdery.

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Step 4
Add A (red wine, water, tomato juice, Japanese Worcestershire sauce, salt) to the pan. When it comes to a boil, cover it and let it simmer over low heat for 30 minutes.

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Step 5
Remove the lid, then add soy sauce to the pan and simmer for 1 minute.

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Step 6
Serve the rice on one half of the plate and the roux from the pan on the other half. Garnish with parsley leaves for color.

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To Store

You can store it in the refrigerator for up to 3 days.

Tips on how to make

• Simmer slowly over low heat. By simmering slowly, the beef fat and water will blend together, creating a rich flavor.
• Soy sauce should be added at the end of the cooking process. Adding it last retains the flavor of the soy sauce.

Recipe Card