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

Cook Time 2 40

Total Time 2 55

Servings servings

Calories 425kcal

Equipment

1 Large Dutch Oven

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 beef on all sides with salt and pepper.
550 grams beef chuck, ½ teaspoon ground black pepper, 1 teaspoon salt
Heat a large heavy-bottomed pot over medium-low heat and add the butter for the mushrooms, along with the crimini, shimeji, and enoki mushrooms and then sprinkle on the 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
Remove the lid and turn up the heat to boil off the liquid. Continue sauteing the mushrooms until they're golden brown (another 10-15 minutes). Transfer the mushrooms to a bowl and set them aside.
Add the 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
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.
Add the onions, garlic, and 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 saute the onions until they start to brown around the edges (about 10 minutes).
Add the red wine, beef stock, tomato paste, ketchup, chunou sauce, honey, and 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
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.
When the beef is tender, return the sauteed mushrooms to the pot.
To make the roux, add the butter and 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
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.
Pour the roux into the Hayashi Rice and stir it until the sauce thickens.
Serve the Hayashi Rice with Japanese short-grain rice.

Video

Nutrition