Japan Eats

Recipe: Hayashi rice

Hayashi rice, or hashed beef in demi-glace sauce, is classic yoshoku. But what is the origin of the recipe?

Based on European dishes introduced by visitors to Japan during the late Edo and early Meiji eras, yoshoku is Japanese-style western food. At that time authentic ingredients were hard to come by. As a result, Japanese chefs replaced certain ingredients or rethought the recipes, resulting in dishes know today as Japanese curry, hayashi rice, pork cutlets, omrice, Hamberg steak, etc.

As Japanese comfort food goes, hayashi rice is up there with indigenous dishes such as niku jaga. Typically, recipes call for strips of beef and sliced onion cooked in a thick sauce of red wine and demi-glace. Here, I’ve added shimeji mushrooms for added flavor.

The recipe’s exact origins are unclear. Some say that hashed beef was introduced by visitors to Japan, and the name evolved first into haishi, and then into hayashi. An alternative history has Yuteki Hayashi, founder of the Maruzen chain of bookstores, inventing the dish. According to this version, the dish is named after him.

No matter where the recipe originates, it is today a staple of Japanese home cooking.

Hayashi rice

Hayashi rice

Ingredients (serves 8 – 10)

  • 500 g of onion
  • 300 g of thinly sliced beef
  • 180 g of shimeji mushrooms
  • 2 pinches of salt
  • 2 pinches of black pepper
  • 2 tablespoons of vegetable oil
  • 50 ml of red wine
  • 580 g of demi-glace sauce
  • 2 tablespoons of tomato paste
  • 1 tablespoon of soy sauce
  • 1 tablespoons of sugar
  • 1 tablespoon tonkatsu sauce

Method

First, cut the beef into bite size pieces and season with 2 pinches of salt and black pepper. Slice the onion (with the grain) into pieces 1.5 cm wide and remove the roots of the shimeji. Tear the mushrooms into small pieces.

Warm 1 tablespoon of vegetable oil in a frying pan on medium-high and sauté the beef until browned. Next, move the beef to a casserole dish and pour in 50 ml red wine.

Add the demi-glace sauce and 1 and 1/2 cups of cold water to the casserole dish. Warm on a medium heat. Once it has come to the boil, stew for 20 minutes on a low heat with the lid on.

While you’re waiting for the beef, prepare the onion and the mushrooms. Add 1 table spoon of vegetable oil to the frying pan, warm on high heat, then sauté the onion. When the onions start to soften, add the mushrooms and a pinch of salt and pepper.

Add the sautéd onions and mushrooms to the casserole and stew it for another 20 minutes.

Mix the 2 tablespoons of tomato paste, tablespoon of soy sauce, tablespoon of sugar and tablespoon of tonkatsu sauce in a small bowl, then pour the mixture into the casserole dish.

Stew for another 10 minutes. Check the taste and adjust the flavor with the salt and pepper.

Serve with rice and pickles.