Hayashi Raisu (ハヤシライス) is a Yōshoku (Western-Style) Japanese Beef Stew. It is said that the dish was first developed in 1868 by a French engineer working in the mining town of Ikuno (Hyogo Prefecture) when adapting the western-style beef stew for local tastes. Home cooks in Japan often prepare the stew with premade roux blocks (S&B Tasty Hayashi Rice Sauce Mix, 5.6-Ounce– note: contains artificial flavors and MSG)or canned demi-glace, but I am sharing a recipe for how to make it from scratch using a strong beef broth. Thinly sliced beef, mushrooms, and onions are cooked in a red wine tomato sauce seasoned with herbs, worcestershire sauce, and soy sauce. It is thickened slightly with a flour based roux. The stew is served with steamed (sometimes buttered) rice, but the leftovers are also delicious paired with Omuraisu (Japanese Omelette Rice) to make Omuhayashi.
I usually freeze the beef for about 30 minutes and use a very sharp knife to help in thinly slicing the beef. Certain Asian food markets also often have pre-sliced beef labeled for Sukiyaki.
I added mushrooms and onions, though other vegetables such as carrots are also common.
I used beef broth that I reduced down from beef bones and trimmings. The kind you use should have a gelatinous texture when refrigerated. The carton stock and cubes just won’t have enough flavor (note: I have recently seen bone broth in cartons at larger grocery stores, but have not personally tried them). If you want to make Hayashi Raisu using the roux blocks or canned demi-glace (updated note: I have found packets of demi-glace at Whole Foods in the Asian section, but have not actually tried it), check out Just Hungry’s recipe.
I topped the stew with chopped fresh parsley, but green peas are also popular.
3 tablespoons unsalted butter, divided
1 1/3 pounds (600 grams) well-marbled beef such as chuck or ribeye, thinly sliced
2 large onions, thinly sliced
2 cloves garlic, minced
12 button mushrooms, sliced
1 cup (237 milliliters) red wine
4 cups (1 liter) strong beef broth
16 ounces (454 grams) diced tomatoes
1 tablespoon tomato paste
2 bay leaves
1 teaspoon thyme
2 tablespoons unsalted butter
3 tablespoons all purpose flour
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1/4 cup chopped fresh parsley
Steamed (Buttered) rice for serving
In a large pot, melt 2 tablespoons of the butter over medium heat. Add the beef and cook, stirring often, until browned. Remove to a plate.
Melt the remaining tablespoon of butter in the pot. Add the onions and cook, stirring occasionally, until soft and beginning to turn golden. Mix in the garlic, then the mushrooms. Cook, stirring occasionally, until the mushrooms have softened. Pour in the red wine and stir to break up any browned bits from the bottom of the pot. Pour in the strong beef stock, diced tomatoes, tomato paste, bay leaves, and thyme. Reduce heat to medium low and allow to simmer until the liquid has reduced by half, 45 minutes to 1 hour.
Add the beef to the pot and continue to cook until tender, 30 minutes to 1 hour.
In a medium skillet, melt the 2 tablespoons butter over medium heat. Mix in the flour and cook, stirring constantly, until golden brown. Stir into the pot along with the worcestershire sauce and soy sauce. Season with salt and pepper to taste. Cook until the sauce thickens slightly.
Remove the bay leaves and serve with buttered rice and parsley.