Hayashi Rice (Hashed Beef with Rice) is a Japanese stew made with Demi-Glace, beef, onions, and mushrooms, and served over cooked rice. It has a savoury, tangy, and sweet flavour with a rich gravy texture.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 300g/0.7lb cooked rice (hot)
- 120g/4.2oz onion , thinly sliced
- 30g/1.1oz button mushrooms , thinly sliced
- 120g/4.2oz tender cut of beef steak , thinly sliced to 3mm/⅛" thick (note 1)
- 1 tbsp flour
- ¼ tsp paprika (note 2)
- 3 tsp oil (separated)
- 10g/0.4oz butter
- 200ml/6.8fl oz Demi-Glace (note 3)
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine
- 1 tbsp soy sauce
- 1 tbsp brown sugar
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Spread the beef strips on a tray, and scatter flour and paprika over them. Toss the beef strips and coat them with the flour mixture, ensuring that the surface of all the beef strips is dusted with the flour mixture.
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Heat 2 teaspoons of oil in a frying pan over medium low heat.
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Add onion and sauté for a few minutes until the onion becomes transparent.
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Add mushrooms and sauté for a minute or two until the mushrooms start sweating and browning slightly.
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Transfer the vegetables to a saucepan.
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Heat the remaining oil and butter in the frying pan over medium heat. Cook the beef strips, ensuring that both sides of the beef pieces are seared (note 4).
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Transfer the beef to the saucepan with vegetables.
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Add all the Hayashi Rice Gravy ingredients (note 5) to the pan and turn the heat on to high.
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When the gravy around the edge starts bubbling, reduce the heat to low to medium low, and stir constantly for 30-45 seconds. Turn the heat off.
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Place cooked rice on one side of each serving plate. Pour the Hayashi Rice Gravy on the other side. Serve immediately.
1. I used a porterhouse steak, which was about 2cm/¾" thick.
2. Paprika gives your Hayashi Rice a hint of spiciness. If you don’t like it or you don’t have it, you can omit it.
3. Instead of using home-made Demi-Glace, you can use store-bought Demi-Glace. Please see the sample canned Demi-Glace that I tried in the post.
Depending on the brand of your store-bought Demi-Glace, the flavour can be quite different from the home-made version. Some can be sweeter, and others can be more pungent.
4. I used a tender cut of beef, so you should not overcook the beef strips like stewing beef. It should take only a minute or so.
5. If you are using a store-bought Demi-Glace, taste it before adding the rest of the ingredients, and adjust the flavour of the Hayashi Rice Gravy by controlling the quantity of tomato ketchup and brown sugar to your liking.
6. Nutrition per serving. The nutrition information of Demi-Glace was obtained from the readily available data instead of calculating from the ingredients of my home-made Demi-Glace, which is almost impossible to do for me.
serving: 608g calories: 618kcal fat: 28g (36%) saturated fat: 11g (55%) trans fat: 0.2g polyunsaturated fat: 2.2g monounsaturated fat: 12g cholesterol: 64mg (21%) sodium: 1178mg (51%) carbohydrates: 68g (25%) dietary fibre: 2.4g (9%) sugar: 13g protein: 23g vitamin D: 0mcg (0%) calcium: 82mg (6%) iron: 5.4mg (30%) potassium: 1031mg (22%)