Hayashi Rice: A Classic Japanese Beef Stew
Hayashi Rice is a beloved dish in Japanese cuisine, known for its hearty and rich flavors. It is a hearty and flavorful stew made with tender cuts of beef, onions, mushrooms, and a rich brown sauce that is infused with tomatoes. Served alongside a bed of steamed rice, Hayashi Rice has become a staple in Japanese home cooking.
The origins of Hayashi Rice are somewhat uncertain, because multiple claims have been made regarding its invention. However, it is widely believed that the dish emerged during the Meiji Era (1868-1912) when Japan opened its borders to international trade and Western influences began to permeate Japanese cuisine. Western-style dishes, including Hayashi Rice, which was inspired by Western hashed beef dishes.
The name “Hayashi” itself carries different theories about its origin. One popular belief is that it is a mistransliteration of “hashed beef,” a term used to describe the dish when it was introduced by the British.
Main Ingredients
To prepare a flavorful pot of Hayashi Rice but still keep it simple, some Japanese ingredients like crimini or shimeji mushroom, chunou sauce… are changed to popular ingredients. You can easily find the ingredients below everywhere.
- Cooked rice. You can either choose Japanese rice (if any) or basic jasmine rice. Regardless of instant pot rice or rice by rice cooker, it has to be fluffy and soft.
- Beef: ground beefs which provide a rich and tender texture to the dish.
- Mushrooms: Choose a variety of mushrooms which are available in your nearby supermarket.
- Butter: Use butter to sauté the mushrooms and incorporate into the roux, enhancing the richness and umami of the dish.
- Onion & garlic: Onions and garlic contribute an additional layer of flavor to the stew.
- Beef stock: Use beef broth for the beefiest taste, although chicken stock or vegetable stock are viable alternatives.
- Red wine: Apart from adding a dark color to the stew, red wine also contributes fruity notes and a slight tartness to complement the other flavors.
- Tomato: Tomatoes provide the distinct reddish-brown color, umami, tartness, and a touch of sweetness. Tomato paste and ketchup work well to enhance the tomato flavor.
- Worcestershire sauce and ketchup: Make a sauce with 50% Worcestershire sauce and 50% ketchup to substitute Chunou Sauce. Basically, Chunou sauce is a Japanese condiment made from fruits, vegetables, and spices. It helps to infuse the stew with robust flavors.
- Honey: Balancing out the tartness of the tomatoes and wine, honey adds a touch of sweetness to the dish. Adjust the amount based on personal preference.
- Mushroom powder: It will heighten the umami taste of the stew.
- Roux: A mixture of butter and flour. The roux is then added at the end to thicken the stew, creating a luscious gravy-like consistency.
How to Make Hayashi Rice
Follow these simple steps to prepare a delectable pot of Hayashi Rice:
- Season the ground beef with salt and pepper.
- Heat a large heavy pot over medium-low heat and add butter, mushrooms, and salt. Cover and let the mushrooms steam for ten minutes. Then remove the lid, increase the heat, and sauté the mushrooms until nicely browned. Set them aside.
- Brown the beef in the pot until a crust forms on both sides. Remove the beef from the pot.
- Add onions, garlic, and water to the pot. Cover and let the onion and garlic steam for ten minutes. Remove the lid and sauté the onions until they start to brown around the edges.
- Next, deglaze the pot with red wine and beef stock. Add tomato paste, ketchup, Worcestershire and ketchup sauce, honey, and mushroom powder. Return the beef to the pot and bring it to a boil.
- Skim off any greyish foam that rises to the surface. Reduce the heat, cover the pot, and let the stew simmer for about two hours until the meat becomes tender.
- Add the sautéed mushrooms back into the pot and let the flavors meld.
- Prepare the roux by browning butter and flour in a separate frying pan. Add a few ladles of braising liquid to the roux, mix until smooth, and then add the roux mixture to the pot. Finally, stir until the Hayashi Rice reaches a thick consistency. Serve hot with cooked rice.
Tips and Tricks
To ensure a successful and flavorful batch of Hayashi Rice, keep these tips in mind:
- Choose the freshest beef. Beef is the spirit of the dish. Therefore, choose the freshest beef to create the best flavor of Hayashi rice.
- Sauté the mushrooms properly: Take the time to sauté the mushrooms until they are nicely browned. This step adds depth and enhances the overall flavor of the dish.
- Skim off foam: Remove the greyish foam that rises to the surface during cooking. This foam consists of coagulated proteins and can affect the taste of the stew, making it muddy.
- Don’t rush the cooking process: Allow the stew to simmer on low heat for a couple of hours to ensure that the flavors meld together and the meat becomes tender. This slow cooking process is key to achieving a delicious Hayashi Rice.
- Adjust sweetness: If you prefer a sweeter Hayashi Rice, increase the amount of honey. Taste the stew as you go and adjust the sweetness according to your liking.
Serve the Hayashi Rice hot, accompanied by a side of cooked rice. The rich, savory flavors of the stew complement the fluffy rice perfectly. Enjoy this comforting and flavorful Japanese dish with your loved ones, and savor the unique combination of flavorful beef, earthy mushrooms, and tangy tomato-based sauce.
Storing Leftovers Hayashi Rice
With its versatile flavors and ability to be frozen and reheated, Hayashi Rice is not only a delicious meal but also a convenient option for busy days or meal prepping.
Hayashi Rice is a dish that can be easily stored for future enjoyment. Once the stew has cooled, transfer it to a freezer-safe container with a lid or use plastic freezer bags. It can be stored in the freezer for up to two months.
To reheat the frozen Hayashi Rice, place it in a pot along with a little water and cover it with a lid. Reheat over low heat until it is heated through, stirring occasionally.
Simple Hayashi Rice
Hayashi Rice is a beloved dish in Japanese cuisine, known for its hearty and rich flavors. It is a hearty and flavorful stew made with tender cuts of beef, onions, mushrooms, and a rich brown sauce that is infused with tomatoes.
Ingredients
Beef
- 1 cup (250 grams) ground beef
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Mushroom
- ½ tablespoon olive oil
- 1 tablespoons unsalted butter
- 1 cup (300g) mushroom
- ½ tsp salt
Aromatics
- 3 cup (700g) onion (sliced)
- 3 tbsp (25g) garlic (minced)
- 2 tbsp water
Semi-glace Sauce
- 1 cups beef stock
- ½ cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tbsp Worcestershire sauce
- ½ tablespoon honey
- ½ tbsp unsalted butter
- ½ tbsp all-purpose flour
- 4 cups of cooked rice
Instructions
Step 1. Season the ground beef with salt and pepper.
Step 2. Heat a large heavy pot over medium-low heat and add olive oil, butter, mushrooms, and salt. Cover and let the mushrooms steam for ten minutes. Remove the lid, increase the heat, and sauté the mushrooms until nicely browned. Set them aside.
Step 3. Brown the beef in the pot until a crust forms on both sides. Remove the beef from the pot.
Step 4. Add onions, garlic, and water to the pot. Cover and let the onion and garlic steam for ten minutes. Remove the lid and sauté the onions until they start to brown around the edges.
Step 5. Deglaze the pot with red wine and beef stock. Add tomato paste, Worcestershire and ketchup sauce, honey, and mushroom powder. Return the beef to the pot and bring it to a boil.
Step 6. Skim off any greyish foam that rises to the surface. Reduce the heat, cover the pot, and let the stew simmer for about two hours until the meat becomes tender.
Step 7. Add the sautéed mushrooms back into the pot and let the flavors meld.
Step 8. Prepare the roux by browning butter and flour in a separate frying pan. Add a few ladles of braising liquid to the roux, mix until smooth, and then add the roux mixture to the pot. Stir until the Hayashi Rice reaches a thick consistency.
Step 9. Prepare the roux by browning butter and flour. Add a few ladles of braising liquid to the roux, mix until smooth, and then add the roux mixture to the pot. Stir until the Hayashi Rice reaches a thick consistency.
Step 10. Serve the Hayashi Rice hot, accompanied by a side of cooked rice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 310Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 50mgCarbohydrates: 30gFiber: 1.5gSugar: 3.5gProtein: 12g