Hayashi Rice Japanese Hash Beef Over Rice

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Hayashi Rice is a beloved Japanese yōshoku (Western-influenced) dish featuring thinly sliced beef and onions simmered in a rich red wine and demi-glace sauce, spooned generously over fluffy steamed short-grain rice. It's a comforting one-bowl meal that bridges European stew technique and Japanese home-cooking sensibilities, perfect for a cozy weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 9 gSugar
• 32 gProtein
• 780 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4.2 mgIron
• 6 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the rice

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1/2 teaspoon salt

For the beef and vegetables

• 500 g thinly sliced beef (chuck or round, sliced across the grain)
• 2 medium yellow onions, thinly sliced
• 150 g cremini mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil

For the sauce

• 1 cup dry red wine (such as merlot or cabernet)
• 2 cups beef stock (low sodium)
• 3 tablespoons demi-glace (or 1 tbsp tomato paste + 1 tsp beef bouillon)
• 2 tablespoons tomato ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 bay leaf
• 1/4 teaspoon ground black pepper

For finishing (optional)

• 2 tablespoons heavy cream or evaporated milk
• 1 tablespoon chopped parsley
• Pickled red ginger (beni shoga) for serving

Directions

1. Rinse the rice in cold water until the water runs nearly clear, then combine with 2 1/2 cups water and salt in a rice cooker or heavy pot; cook until tender and let rest 10 minutes.
2. Pat the sliced beef dry with paper towels. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a deep skillet or Dutch oven over medium-high heat until shimmering.
3. Add the beef in a single layer and sear without stirring for 1-2 minutes until lightly browned, then flip and sear 30 seconds more. Transfer to a plate.
4. Reduce heat to medium, add remaining 1 tablespoon butter to the same pan, then add onions and a pinch of salt. Cook 6-8 minutes, stirring occasionally, until deeply golden and softened.
5. Add the mushrooms and cook 3 minutes until they release their moisture and begin to brown. Pour in the red wine and scrape up any browned bits from the bottom of the pan; simmer 3-4 minutes to reduce by half.
6. Stir in beef stock, demi-glace, ketchup, Worcestershire sauce, soy sauce, sugar, bay leaf, and black pepper. Return the beef and any accumulated juices to the pan.
7. Bring to a gentle simmer, cover, and cook 18-20 minutes until the beef is fork-tender and the sauce has thickened enough to coat the back of a spoon.
8. Stir in the cream if using, taste, and adjust seasoning with salt. Remove the bay leaf and divide the hot rice among four bowls, then ladle the hash generously over the rice. Top with parsley and serve with pickled red ginger on the side.

Cook’s Notes

• If you cannot find demi-glace, deepen the sauce by simmering 1/2 cup beef stock with 1 tablespoon tomato paste until reduced by half before adding.
• Freezing the beef for 20 minutes before slicing makes it much easier to cut paper-thin pieces across the grain.
• For an alcohol-free version, substitute the red wine with an equal amount of additional beef stock plus 1 tablespoon red wine vinegar and 1 teaspoon sugar.
• A splash of heavy cream at the end is traditional in many Japanese family recipes and gives the sauce a silky finish.
• Serve with a soft-boiled or fried egg on top for an extra-rich breakfast-for-dinner style variation popular in Japanese cafes.

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