Hayashi Rice (Japanese Hashed Beef with Rice)
Hayashi Rice is one of the most popular rice dishes in Japan. It features a rich, tomato-based sauce with just the right amount of acidity, complemented by the flavors of beef and onions.
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Servings: 3
Ingredients
- 17 oz cooked Japanese white rice
- 7 oz thinly sliced beef
- 7 oz onions
- 0.35 oz salted butter
- 2 Tbsp all-purpose flour (plain flour)
- 1 cup water
- 1 tsp soy sauce
- 3 parsley leaves (optional)
Seasonings:
- ⅕ cup red wine
- ⅚ cup unsalted tomato juice
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- ½ tsp salt
Instructions
- Cut beef into 2-inch (5cm) wide strips. Slice onions into ⅖-inch (1cm) pieces.
- Put butter in a pan and heat it over medium heat. Once the butter has melted, add the beef and onions, and sauté until the beef changes color and the onions become translucent.
- Add flour to the pan and cook for about 30 seconds, until it is no longer powdery.
- Add water and 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 rice on one side of each plate and pour the sauce from the pan over the other side. Garnish with parsley leaves for color (optional).
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 622kcal
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