Traditional Hayashi Rice
Savor the rich, dark, and velvety tomato demi-glace gravy of Hayashi Rice, a premium Japanese comfort food classic.
Notes
Hayashi Rice is a premium Japanese comfort food staple belonging to Yoshoku cuisine. It features tender, paper-thin beef strips and abundance of sweet onions melted completely into a rich, dark, and velvety tomato and demi-glace gravy over steamed rice.
Ingredients (4 Servings)
- 1/2 lb thinly sliced Beef (Ribeye or sirloin)
- 2 large Onions (sliced into wedges)
- 1 cup Button mushrooms (sliced)
- 1 box Japanese Hayashi Rice roux blocks (or 2 cups beef stock mixed with 3 tbsp Ketchup, 2 tbsp Worcestershire sauce, 1 tbsp Tomato paste)
- 1 tbsp Butter & Hot steamed Japanese rice
Instructions
- Caramelize onions: Melt butter in a large pot over medium heat. Sauté the onions for 8-10 minutes until completely soft, sweet, and deep golden brown.
- Brown meat & mushrooms: Add the thinly sliced beef and mushrooms to the onions. Cook for 3 minutes until the beef changes color completely.
- Simmer broth: Pour in water or beef stock (as indicated on roux box, usually 2.5 cups). Bring to a boil, skim foam, and simmer gently on low heat for 15 minutes.
- Melt roux blocks: Turn off heat. Break and drop the Hayashi rice roux blocks into the pot. Stir gently until completely dissolved.
- Thicken: Turn heat back to low and simmer uncovered for 5 minutes, stirring continuously until the sauce becomes a dark, luxurious, thick gravy. Ladle over fresh hot rice.
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