Hayashi Rice (Japanese Hashed Beef Rice)

A recipe for Hayashi Rice (ハヤシライス, Japanese Hashed Beef Rice)! This comforting and flavorful stew is packed with thinly sliced beef, mushrooms, and onions, then served alongside rice.

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Hayashi Rice (ハヤシライス) is a Yoshoku (洋食, Western-influenced or Western-Style) beef stew. There are a few different theories on how it was developed.

The stew was possibly created in 1868 by a French engineer working in the mining town of Ikuno. It could have also been named after a chef named Hayashi, Yuteki Hayashi of Maruzen, or simply named after the Western Hashed Beef.

It is now often prepared with premade roux blocks (S&B Tasty Hayashi Rice Sauce Mix, 5.6-Ounce) or canned demi-glace.

Since these ingredients may be unavailable in parts of the United States, I am sharing a recipe for a version 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.

To finish, it is thickened with a flour-based roux. Serve immediately with fresh parsley and steamed rice.

The leftovers are also delicious paired with Omurice (Japanese Omelette Rice) to make Omuhayashi (オムハヤシ).

A Few Tips

Use a well-marbled cut for the beef. I often buy it already pre-sliced for easy prep from markets with Japanese or Korean ingredients.

The beef should be sliced as thinly as possible, about 1/4 inch (6 millimeters) thick against the grain. Placing it in the freezer for a few minutes before cutting can help.

When browning the beef, cook in batches if needed to keep it in a single layer across the bottom of the pot.

Adjust the amount of salt and pepper to taste. The exact amount will depend on the salt content of your broth.

I used beef broth that I reduced down from beef bones and trimmings. For the best flavor, use a bone broth that has a gelatinous texture when refrigerated.

Simmer the stew uncovered until the liquid has reduced by half. If the liquid has reduced too much and is not able to fully cover the beef, add a little more broth. If the stew is still too thin, simmer for a few more minutes.

Want to make Hayashi Rice using the roux blocks or canned demi-glace? Check out Just Hungry’s recipe.

I topped the stew with chopped fresh parsley, but green peas are also popular.

Looking for more comforting stew recipes?

Try my:

• Dublin Coddle (Irish Sausage and Potato Stew)
• Carne con Papas
• Ye Beg Alicha Wot (Mild Lamb Stew)

This recipe was originally posted in February 2016 and updated in August 2023.

Hayashi Rice (Japanese Hashed Beef Rice) Recipe

Adapted from Just Hungry and Ang Sarap

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5 from 4 votes

Hayashi Rice (Japanese Hashed Beef Rice)

A recipe for Hayashi Rice (Japanese Hashed Beef Rice)! This comforting and flavorful stew is packed with thinly sliced beef, mushrooms, and onions, then served alongside rice.

Course Main

Cuisine Japanese

Keyword beef, Japan, Japanese, meat, mushroom, rice, stew

Prep Time 20 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

0 minutes minutes

Total Time 2 hours hours

Servings 6 Servings

Ingredients

Beef:

• 1 tablespoon (15 grams) unsalted butter
• 2 pounds (907 grams) well-marbled beef such as chuck or ribeye, thinly sliced
• Salt and freshly ground black pepper

Stew:

• 1 tablespoon (15 grams) unsalted butter
• 2 large onions peeled and thinly sliced
• 3 cloves garlic peeled and minced
• 8 ounces (227 grams) button mushrooms sliced
• 2 tablespoons (30 milliliters) tomato paste
• 1 cup (240 milliliters) red wine
• 6 cups (1.4 liters) strong beef broth
• 14.5 ounces (411 grams) diced tomatoes
• 2 bay leaves
• 1 1/2 teaspoons dried thyme

To finish:

• 3 tablespoons (42 grams) unsalted butter
• 1/4 cup all purpose flour
• 1 tablespoon worcestershire sauce
• 2 tablespoons (30 milliliters) soy sauce

To serve:

• Fresh parsley chopped
• Steamed rice

Instructions

To prepare the beef:

• In a large pot, melt the 1 tablespoon butter over medium heat.
• Add the beef in a single layer (you may need to do this in batches). Season with salt and pepper.
• Cook, stirring occasionally, until browned on all sides. Remove to a plate and set aside.

To prepare the stew:

• In the now empty large pot, melt another tablespoon of butter over medium heat.
• 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.
• Stir in the tomato paste.
• 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, 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, up to 30 minutes.

To finish:

• In a medium skillet, melt the remaining 3 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 immediately with rice and parsley.