Hayashi Rice

Hayashi Rice

Also known as Yoshoku or hashed beef is a stew that's popular in Japan as a Western-style dish, made with beef, onions, mushrooms, and a thick sauce. This delicious dish has a rich and tangy, yet sweet flavour and is a must try.

  • 1 hour
  • Medium
  • Sides
  • 1-2 Servings

Ingredients

  • 200g beef, thinly sliced
  • 1 Onion, thinly sliced
  • 1 tbsp vegetable oil
  • 200g mushrooms, sliced
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Yutaka soy sauce
  • 2 tbsp flour
  • 300ml beef stock
  • 100ml red wine
  • Cooked Yutaka rice, for serving
  • Fresh parsley, chopped (for garnish)

Directions

  1. Heat the vegetable oil in a large frying pan over medium heat. Add the beef and cook until browned. Remove and set aside.
  2. In the same pan saute the onions until soft. Add mushrooms and cook until tender. 
  3. Stir in the tomato puree, Worcestershire sauce, and soy sauce. Cook for 2 minutes. Sprinkle flour over the mixture and stir well.
  4. Gradually add the beef stock and red wine, stirring constantly. Bring to a boil, then reduce heat and simmer for 10-15 minutes until thickened.
  5. Return the beef to the pan and heat through.
  6. Serve the Hayashi sauce over cooked white rice and garnish with chopped parsley.

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