Let’s make the rich and savory Hayashi Rice from scratch. The hayashi sauce is very tasty but not as complicated to make as you might think. This is our favorite sauce!
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 40 minutes |
| Time for cooking rice is not included in cook time. |
| Servings |
people
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Roux
10 g Unsalted Butter 2 tbsp Cake Flour (low gluten or protein flour) 50 ml Bouillon Broth *
Meat
150 g Thin Beef Slices Salt Pepper Vegetable Oil
Hayashi Sauce
1 tbsp Butter 1/2 tbsp Olive Oil 150 g Onions 40 g Carrots 1 tbsp Garlic Cloves chopped 50 g Button Mushrooms 1 tbsp Tomato Ketchup 3 tbsp Red Wine 150 ml Bouillon Broth * 100 g Diced Tomatoes packaged 1 1/2 tsp Honey 1 Bay Leaf 2 tbsp Green Peas use hot water to thaw frozen peas 1/2 tsp Salt 1 tsp Japanese Worcester Sauce optional Salt Pepper 1/2 tsp Soy Sauce
Toppings and Rice
Parsley Leaves chopped Heavy Cream 340 g Steamed Rice
Bouillon Broth *
200 ml Water 1 tsp Bouillon Powder beef or beef+chicken
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let’s make the roux. Drop the butter in the pan over low heat. Let the butter melt in the pan. Add the sieved flour to the melted butter. Stir-fry the flour thoroughly with a wooden paddle. Be careful not to burn the mixture.
- Stir continuously for more than 10 minutes to brown the mixture. When it becomes brown as shown, turn off the burner and place the pan on a trivet.
- Dilute the mixture by adding one third of the bouillon broth.
- Continue mixing vigorously, gather and place the roux on a plate.
- Let’s cut the vegetables. Cut the onion in half. Remove the basal plate, the part of the root attached to the onion. Make a shallow cut vertically along the outer layers. This will help cut the onion into even pieces. Slice the onion across the shallow cut, making half inch slices.
- Cut the carrot vertically into 4 slices. Stack the slices on top of each other and chop them into fine strips. Slice the button mushrooms into thin slices.
- Let's make the hayashi sauce, similar to a thick demi-glace sauce. Lightly sprinkle the beef slices with the salt and the pepper.
- Add the vegetable oil to the heated pan and swirl to coat it with the oil. With a pair of tongs, spread the beef slices on the pan with the seasoned side facing down. Sprinkle the pepper and the salt on the other side of the beef.
- Let the beef cook on high heat without stirring until brown and then turn them over. When both sides become brown, place the beef on a plate and turn off the burner.
- Tilt the pan toward you and remove the excess oil with a paper towel. Add the butter and olive oil to the pan and turn the heat to medium. Swirl the pan and let the butter melt. Put the chopped onion and carrot in the pan at once.
- As with the beef, don’t overstir while browning the vegetables. Cooking thoroughly at this stage increases the flavor of the vegetables and shortens the cooking time. Add the chopped garlic clove and stir lightly.
- When the aroma grows stronger, add the sliced button mushrooms and mix. When the mushrooms begins to wilt, add the tomato ketchup and toss to coat.
- When the vegetables are well coated, place the beef slices back into the pan and distribute evenly among the vegetables. Add the red wine to the beef and vegetables and reduce the liquid on medium heat.
- When the alcohol has evaporated completely, add the rest of the bouillon broth, canned diced tomatoes, honey and bay leaf to the sauce. Turn the burner on high and lightly stir with a ladle.
- Remove the foam with a mesh strainer. Reduce the heat, cover with a lid and simmer on low heat for 5 to 6 minutes.
- Remove the lid. Drop in the roux and dissolve it in the sauce with the ladle.
- Add the green peas, salt and Japanese Worcestershire sauce to the mixture. Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential. While occasionally stirring with the ladle, reduce the sauce on low heat until thickened as shown.
- Test the flavor of the sauce and add salt and pepper to taste. Add the soy sauce, lightly stir and the hayashi sauce is ready to serve.
- Let’s serve the Hayashi Rice. Open the rice cooker and add the butter to the fresh steamed rice. Lightly stir with a rice paddle. When combined, stuff the rice into a cup. Serve the rice on a plate.
- Ladle the hayashi sauce and the beef and vegetables beside the rice. Sprinkle on the chopped parsley. Finally, pour a dash of whipping cream onto the hayashi sauce.
Recipe Notes
When you make the roux, it becomes very hot so we recommend using a wooden paddle to mix it.
This homemade sauce is smooth and delicious and there is no need to purchase packaged demi-glace.
Except for carefully making the roux, this is a simple recipe requiring only to combine the ingredients in order.
Help! Can i skip the red wine? Or can i subtitute it with something non alcoholic?
The red wine will bring out the flavor of the hayashi sauce, but you can leave it out if you can’t use alcohol.🍛😋
We are in the US and we use shaved beef, per our Japanese friend’s suggestion. It is perfect! I made this for her and her daughter and they said I could make it again for them anytime :). I was very nervous, but it turned out delicious! We now make this all the time!!! Thank you Chef!
Very glad to know you, your friend and her daughter all enjoyed our Hayashi Rice! Thank you for trying our recipe! 🙂
What kind of beef piece do you use for this?
It seems we used sliced beef chuck roll in the video but you can use any cuts of beef slices in this recipe. 🙂