Japanese Hayashi Rice with Beef

Name: Japanese Hayashi Rice with Beef
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japan
Ingredients: 600 g of white rice (cooked); 400 g of ground meat (beef); 2 onions (sliced into strips); 150 g of button mushrooms (sliced); 25 g of butter; 2 tbsp of flour; 2 tbsp of tomato paste; 2 tbsp of ketchup; 2 tbsp of Worcestershire sauce; 1 tbsp of soy sauce; 400 ml of beef broth (hot); salt; black pepper (ground); 2 sprigs of parsley (chopped)

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The hayashi rice recipe is a great classic of Japanese Western-style cooking known as yoshoku. This flavorful stew pairs a creamy brown demi-glace sauce with caramelized onions and tender meat, traditionally served with piping hot white rice.

Total time: 50 min
Prep: 15 min
Cook: 35 min
Difficulty: Medium
Per person: €2.38

By the CookinBreak team

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Nutrition facts

per serving · estimate

515kcal

Protein28 g22%
Carbs60 g47%
Fat18 g32%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a dark color and authentic flavor without using store-bought roux, be sure to caramelize your onions well at the start. It's the natural caramelization combined with the reduction of the Worcestershire sauce and tomato paste that gives the dish its aromatic depth.

Freezing : Can you freeze this recipe?

Yes

Very good. The sauce freezes up to 3 months in airtight containers or freezer bags. Cooked rice can be frozen separately for up to 1 month.

Storage : How long does it keep?

The sauce keeps 3 to 4 days max in an airtight container in the fridge. Cooked rice keeps 2 days max. Ideally, store the sauce and rice separately.

Making ahead : Can you make it the day before?

Yes

The onions and mushrooms can be cut ahead. The sauce can be fully prepared and stored in the fridge.

Reheating : How do you reheat it?

Microwave: Reheat in portions, on medium power, stirring. Saucepan: Gently reheat over low heat, with a splash of water if needed for the sauce.

Variations

Sliced beef version: replace the ground meat with thinly sliced beef (chuck or strip steak) for the classic texture of Tokyo restaurants.
Vegetarian version: replace the beef with a mix of shiitake and portobello mushrooms with a rich vegetable broth.
Red wine version: deglaze the meat and onions with 100 ml of red wine before adding the broth for an even richer touch. To do this, let the wine reduce by half before stirring in the tomato paste and the rest of the liquid ingredients.

Mistakes to avoid

Not browning the onions enough, as they form the sweet, fragrant base of the sauce.
Pouring in the cold broth all at once, which risks forming lumps with the flour.
Boiling the sauce hard, which risks drying out the meat rather than making it tender.

Frequently asked questions

Which type of rice should I serve with this dish?

Plain Japanese short-grain rice cooked without seasoning is ideal because its slightly sticky texture perfectly absorbs the thick brown sauce.

Can I replace the Worcestershire sauce?

Worcestershire sauce is essential to the tangy, umami flavor profile of hayashi rice. Failing that, mix a little balsamic vinegar and soy sauce.

How do I thicken the sauce more if it's too thin?

Simply let it reduce uncovered over low heat for another 5 to 10 min, or stir a small spoonful of cornstarch into cold water and add it.

What's the difference between Japanese curry and hayashi rice?

Unlike Japanese curry, which uses spices like turmeric and cumin, hayashi rice is a mild stew inspired by French cooking, made with tomato and demi-glace sauce.