hayashi rice

Japanese Yoshoku, Western-style "Hayashi Rice" recipe. Made from scratch using homemade demi glace sauce with step by step photos and instructional video.

Hayashi Rice from scratch with demi glace sauce

demi glace sauce (*2)

red wine

butter

garlic

onion wedged (or about 90 grams)

300 g Thinly sliced beef (*1)

mushrooms

green peas

rice

Pour the demi glace sauce into a saucepan and add red wine. Follow my demi glace recipe in another post.

Thaw the green peas to room temperature or microwave for 30 seconds.&nbsp;

Stir to combine the sauce and red wine with a wooden spatula and reduce to your preferred thickness of the sauce. Set aside.&nbsp;

Heat the butter in a frying pan over medium heat and add garlic.&nbsp;

When the garlic is flagrant, add onion and mushroom to cook briefly. *3

Add the beef to the frying pan and cook till the beef browned.&nbsp;

Pour over the demi glace sauce and red wine mixture and bring them to boil.

Serve 2 cups of steamed rice, pour the Hayashi sauce over the rice, and garnish with green peas.&nbsp;

Best Beef Hayashi Omurice

onions, thinly chopped

250 g thinly sliced beef

S&B Hayashi rice sauce block

marinara tomato

chicken stock

soy sauce

tbsp ketchup

tbsp bulldog sauce

eggs

½ tsp kosher salt

tbsp neutral oil

white rice

Caramelize the onions. Prepare a large pot and heat on high. Once the butter has melted, add the sliced onions.

Bring the heat to a medium and stir to make sure that the onions cook evenly. Supplement with neutral oil if the onions start burning and sticking.

After 10-15 minutes, the onions should be golden. Bring the heat back up to high and add beef and stir it around with the onions so it’s not in big chunks.

Add marinara, red wine, chicken stock.

Once the mixture comes up to boil, add the S&B Hayashi rice sauce block. Mix to combine.

Add soy sauce, ketchup, and bulldog sauce. And simmer for another 10 minutes.

Turn the heat off and finish with 1 tbsp of butter. This makes the sauce silky and glossy.

Cover with lid and let it rest— this will help the sauce thicken up and ensure that it’s not piping hot. Alternatively, cool and put in the fridge overnight. This will allow the flavors to deepen!

Hayashi Sauce

Crack the eggs and mix well until homogenous.

Pass the mixture through a sieve.

Season with salt.

Prepare a medium-sized non-stick skillet.

Heat on medium-high heat. Melt butter or drizzle neutral oil.

Once the oil has melted, add the egg mixture.

Shake the pan while whisking the mixture with a rubber spatula.

Once the eggs have a runny scrambled texture, tilt the pan to bring the mixture to the bottom of the pan.

Slowly rotate the omelette to close the seam. The omelette should be in a rugby-ball shape. Once the seam has been closed, gently place the omelette on top of the rice. The rice should also be in a steep rugby shape so that the omelette can unfold once cut open.

Ladle on a generous portion of the hayashi sauce on top of the omurice. Enjoy!

Omurice

Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce.&nbsp;

Hayashi Rice

beef

¼ tsp kosher salt

black pepper ((for beef))

Tbsp red wine ((for beef))

½ onion

3.5 oz shimeji mushrooms ((1 package))

button mushrooms

olive oil

unsalted butter

⅛ tsp kosher salt

tomato paste

Worcestershire sauce

Tbsp ketchup

brown sugar

tomato juice ((2 cans of 163-ml tomato juice))

demi glace sauce

bay leaf

salt

Gather all the ingredients.

Place the beef in a bowl and season with 2 Tbsp wine, ¼ tsp kosher salt, and freshly ground black pepper.  Set aside.

Cut the onions in half lengthwise, and cut each half into thin strips widthwise. Cut the end of shimeji mushrooms and separate them. Cut the button mushrooms into thin slices.

To Prepare Hayashi Rice Ingredients

Heat 1 Tbsp olive oil in the Dutch Oven over medium heat and put the beef.

Saute until no longer pink and transfer the beef to the bowl.

Melt 1 Tbsp butter in the same pot.

Add the onion and a pinch of salt. Saute until coated well with oil.

Crush garlic (or add minced garlic) and saute until tender.

Add 1 Tbsp tomato paste and ½ cup wine.

Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.

Add 3 Tbsp ketchup and 2 tsp brown sugar.

Add 1 ¼ cup (326 ml) tomato juice and the demi-glace sauce.

Add 1 bay leaf and put the beef back in the pot.

And add mushrooms.

Cover and bring it to boil.

Skim the foam and scum using a fine mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.

Open the lid and taste the Hayashi Rice. If necessary, season with salt.

To Cook Hayashi Rice

Serve the steamed rice on one side of the plate and serve the Hayashi Rice on the other side.  Enjoy!

To Serve

You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.

To Store

https://www.youtube.com/watch?v=iUvYxDWCons

Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce. This hearty and delicious stew is served with steamed rice and only exists in Japan despite it’s a Western-style dish.

RECIPE starts ▶ 00:48

PRINT RECIPE ▶ http://bit.ly/HayashiRice

Demi Glace Sauce: 2 hours and 45 minutes
Hayashi Rice: 1 hour
Servings: 4

INGREDIENTS

STEP 1: Make Demi-Glace Sauce

- Espagnole Sauce -
1 Tbsp extra virgin olive oil
½ onion
1 stalk celery
1 carrot
½ tsp kosher salt
Freshly ground black pepper
1 Tbsp tomato paste (20 g)
4 Tbsp red wine
8 cups beef stock

- Bouquet Garni - 
1 bay leaf
1 tsp dried thyme
3 sprigs parsley
8 peppercorns

- Brown Roux - 
2 Tbsp unsalted butter (26 g)
4 Tbsp all-purpose flour (30 g)

STEP 2: Make Hayashi Rice

- Hayashi Rice Ingredients -
1 lb thinly sliced beef (chuck or rib eye) (454 g) (Slice your own meat)
¼ tsp kosher salt (for beef)
Freshly ground black pepper (for beef)
2 Tbsp red wine (for beef)
1 ½ onion
3.5 oz shimeji mushrooms (100 g)
4 button mushrooms
1 Tbsp olive oil
1 Tbsp unsalted butter
⅛ tsp kosher salt (for onion)

- Seasonings -
2 cloves garlic
1 Tbsp tomato paste
½ cup red wine (120 ml)
4 Tbsp Worcestershire sauce (If you use regular Worcestershire sauce, add 1 Tbsp brown sugar instead of 2 tsp)
1 Tbsp soy sauce
3 Tbsp ketchup
2 tsp brown sugar
326 ml tomato juice (2 163-ml cans)
demi-glace sauce (See above for ingredients)
1 bay leaf
kosher salt (to taste)

- To Serve -
Steamed rice
Parsley (for garnish)

INSTRUCTIONS with step-by-step pics ▶ http://bit.ly/HayashiRice

#hayashirice #ハヤシライス #yoshoku #justonecookbook


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How to Make Hayashi Rice ハヤシライスの作り方 (レシピ)

How to Make Hayashi Rice ハヤシライスの作り方 (レシピ)

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