Hayashi Rice is a western style beef stew modified with Japanese flavors and served with steamed rice. This is a popular childhood meal. Of course all ages love it, but the taste is especially great for kids. We used to have this during our school lunch, known as Kyushoku.
Hayashi Rice is loved by all ages in Japan. There is a shortcut to cooking this dish using a roux you can usually buy at Asian grocery stores. But, you can also make it with ingredients available at your local grocery store as well!
What is Hayashi Rice?
Hayashi Rice is often called hashed beef stew. This is a western style stew using beef, onion, and mushrooms with a demi-glace sauce. Hayashi Rice is very popular in Japan, and a lot of kids’ favorite food!
What is the Difference Between Hayashi Rice and Japanese Curry?
So many people get confused about the differences between Japanese curry and Hayashi Rice. First of all, Hayashi Rice originated from Europe while Japanese curry is an alteration of Indian curry. Therefore, the ingredients are totally different. Curry uses a lot of spices, is full of vegetables, and the flavor is a little bit spicy. Hayashi Rice uses a tomato based demi-glace sauce so the flavor is creamy and almost sweet.
Instant Hayashi Rice Roux is Easy and Quick
I cheat sometimes when making Hayashi Rice by using a Roux. This roux already has every ingredient that you need to make the sauce so all you have to do is add it to boiling water to make the sauce! It’s so convenient and helps many busy parents who don’t have time to cook. Hayashi Rice roux is sold at Asian grocery stores. It’s in a rectangle box and it looks exactly the same as white stew or curry roux boxes so please check well before you buy.
Amazon also has Hayashi Rice Roux but if you have access to go an Asian grocery store, they might be cheaper!
Similar Recipes to Hayashi Rice on Oishi Book
- Basic Japanese Curry Recipe with Roux (カレー)
- Nikujaga ( 肉じゃが – Japanese Beef and Potato soup)
- Cream Stew ( クリームシチュー – Japanese white Stew )
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Hayashi Rice Recipe
Ingredients
- 230 g thinly sliced beef chuck or rib eye
- 1/2 large onion 1/2 is about about 115-135 g (Change depending on how many Servings you set)
- 2 Tablespoon all-purpose flour
- 1 cup water
- 200 ml tomato juice
- 1 1/2 Tablespoon Worcestershire sauce
- 1 Tablespoon ketchup
- 1/2 Tablespoon bouillon
- 1 bay leaf
- 2 teaspoon soy sauce
- 5 g unsalted butter
- 1/2 Tablespoon vegetable oil
- 70 g mushrooms This is an option. Add around 70g
Instructions
- Cut onion into 1/2 inch slices and mushrooms into thin slices (If they are still large, cut in half again).
- Cut beef into about 1 inch portions.
- Use a medium sized pan and add vegetable oil, butter, and onion and turn the heat to medium.
- After the onion gets softer and clear, add the beef.
- When the beef turns brown, turn the heat off and add flour. Mix well and turn the heat back to medium.
- Add water, tomato juice, Worcestershire sauce, ketchup, bouillon, and mushrooms.
- Add bay leaf and turn the heat to low. Cook for 40 minutes.*1
- Add soy sauce and cook for 5 minutes.
- Let's serve!
I love this recipe. It is so much easier to make than some of the ones I found on my search. It taste amazing. Thank you so much. I injured myself and can’t stand long so this was perfect!!!
Hi Sharon! Thank you for leaving the sweet comment! Sorry to hear you were injured but I hope you are getting well.
I am so happy you enjoyed my recipe:) Thank you!!