Go Back
–+ servings
Fall apart tender beef stewed together with mushrooms and onions in a savory, sweet and tangy roux, Hayashi Rice is a popular Japanese stew.
Print

Hayashi Rice

Hayashi Rice(ハヤシライス) is a Western-style beef stew that's popular in homes across Japan. In my version, I make it with big hunks of melt-in-your-mouth beef with onions and mushrooms in a tangy tomato-based roux that's brimming with umami.
Course Entree
Cuisine Best, Japanese
Level Beginner
Main Ingredient Beef
Prep Time 15 minutes
Cook Time 2 hours 40 minutes
Total Time 2 hours 55 minutes
Servings 6 servings
Calories 425kcal

Equipment

Ingredients

For beef

  • 550 grams beef chuck (cut into 1 ½-inch cubes)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil

For mushrooms

  • 3 tablespoons cultured unsalted butter
  • 200 grams crimini mushrooms (cleaned, trimmed, and cut in half if large)
  • 300 grams shimeji mushrooms (trimmed and separated)
  • 200 grams enoki mushrooms (trimmed and separated)
  • ½ teaspoon salt

For aromatics

  • 700 grams onion (3 large onions, halved and then sliced ½-inch thick)
  • 25 grams garlic (4 large cloves, minced)
  • ¼ cup water

For stew

  • 2 cups beef stock
  • 1 cup red wine
  • 3 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 2 tablespoons chunou sauce
  • 1 tablespoon mild honey
  • 2 teaspoons porcini powder

For roux

  • 1 tablespoon cultured unsalted butter
  • 1 tablespoon all-purpose flour
Grams + US Cups - US Standard

Instructions

  • Sprinkle the 550 grams beef chuck on all sides with 1 teaspoon salt and ½ teaspoon ground black pepper.
    550 grams beef chuck, ½ teaspoon ground black pepper, 1 teaspoon salt
    Season beef with salt and pepper.
  • Heat a large heavy-bottomed pot over medium-low heat and add the 3 tablespoons cultured unsalted butter for the mushrooms, along with the 200 grams crimini mushrooms, 300 grams shimeji mushrooms, and 200 grams enoki mushrooms and then sprinkle on the ½ teaspoon salt. Cover the pot with a lid and let the mushrooms steam for 10 minutes.
    3 tablespoons cultured unsalted butter, 200 grams crimini mushrooms, 300 grams shimeji mushrooms, 200 grams enoki mushrooms, ½ teaspoon salt
    Crimini, shimeji, and enoki mushrooms in pot.
  • Remove the lid and turn up the heat to boil off the liquid. Continue sautéing the mushrooms until they're golden brown (another 10-15 minutes). Transfer the mushrooms to a bowl and set them aside.
    Sauteing mushrooms until browned.
  • Add the 1 tablespoon olive oil for the beef, and then spread the cubes of meat in a single layer around the pot. Be sure to leave a gap between each piece of meat, so it browns evenly, and let the beef brown undisturbed (this will take about 3 minutes).
    1 tablespoon olive oil
    Large pieces of stew meat in pot.
  • Once the beef has browned on one side, flip it over and brown the opposite side (another 3 minutes). Transfer the meat to a bowl and set it aside.
    Beef browned on both sides.
  • Add the 700 grams onion, 25 grams garlic, and ¼ cup water to the pot and cover it with a lid. Turn down the heat and allow this to steam for 10 minutes.
    700 grams onion, 25 grams garlic, ¼ cup water
  • When the timer is up, remove the lid and turn up the heat to boil off any excess liquid, and sauté the onions until they start to brown around the edges (about 10 minutes).
    Browned onions in pot.
  • Add the 1 cup red wine, 2 cups beef stock, 3 tablespoons tomato paste, 2 tablespoons ketchup, 2 tablespoons chunou sauce, 1 tablespoon mild honey, and 2 teaspoons porcini powder, and return the beef to the pot. Bring the mixture to a boil. Use a skimmer to skim off any foam that rises to the surface until there isn't much scum appearing.
    2 cups beef stock, 1 cup red wine, 3 tablespoons tomato paste, 2 tablespoons ketchup, 2 tablespoons chunou sauce, 1 tablespoon mild honey, 2 teaspoons porcini powder
    Skimming scum off the top of beef stew.
  • Turn down the heat to low, cover the pot with a lid, and allow this to simmer for 2 hours until the beef can be easily flaked with a fork. Be sure to stir the Hayashi Rice every 20-30 minutes to keep it from burning and if the water level looks too low, add a little more. Skim off any excess fat that's floating on the surface.
    Skimming excess oil off the top of Hayashi Rice.
  • When the beef is tender, return the sautéed mushrooms to the pot.
    Mushrooms back in pot with Hayashi Rice.
  • To make the roux, add the 1 tablespoon cultured unsalted butter and 1 tablespoon all-purpose flour to a small pan and cook over medium heat until the mixture turns golden brown.
    1 tablespoon cultured unsalted butter, 1 tablespoon all-purpose flour
    Making roux in a frying pan.
  • Remove the roux from the heat and scoop some of the liquid from the Hayashi Rice into the pan. Mix this together quickly until it is smooth.
    Mixing braising liquid from stew into roux to temper it.
  • Pour the roux into the Hayashi Rice and stir it until the sauce thickens.
    Thickening Hayashi Rice with roux.
  • Serve the Hayashi Rice with Japanese short-grain rice.

Video

Nutrition

Calories: 425kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1022mg | Potassium: 1289mg | Fiber: 5g | Sugar: 13g | Vitamin A: 407IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 4mg