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Why Is It Called Hayashi Rice

Hayashi Rice

Hayashi rice is a classic Japanese comfort food that features tender beef and caramelized onions simmered in a rich demi-glace sauce, served over steamed rice.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock
  • 1 cup tomato puree
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
For the Main Dish
  • 300 grams thinly sliced beef (sirloin or chuck)
  • 1 large onion, thinly sliced
  • 1 tablespoon vegetable oil
  • 2 cups steamed white rice (to serve)
Optional Additions
  • Sliced mushrooms or bell peppers for extra texture and flavor
  • Heavy cream for a creamier sauce

Method
 

Prepare the Sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Gradually whisk in the flour and cook until golden, about 3–4 minutes.
  3. Slowly add the beef stock, whisking constantly to avoid lumps.
  4. Stir in the tomato puree, red wine, Worcestershire sauce, and soy sauce.
  5. Simmer on low heat for 10–15 minutes, allowing the flavors to meld and the sauce to thicken.
Cook the Beef and Vegetables
  1. Heat vegetable oil in a large skillet over medium heat.
  2. Sauté the onions until soft and slightly caramelized, about 5 minutes.
  3. Add the beef and cook until lightly browned.
Combine and Simmer
  1. Pour the prepared sauce into the skillet with the beef and onions.
  2. Stir well, ensuring the beef and vegetables are coated in the sauce.
  3. Simmer on low heat for 10 minutes, adding a splash of water if the sauce becomes too thick.
Serve and Enjoy
  1. Place a serving of steamed white rice on each plate.
  2. Ladle the beef and sauce mixture generously over the rice.
  3. Garnish with fresh parsley or a drizzle of cream for added flair.

Notes

Use quality beef such as sirloin or chuck for best results. Customize by adding mushrooms or using pork for variations.