Hayashi rice is a Japanese recipe inspired by European beef stew but with a delicious deep flavor all its own. It’s traditionally made with thinly cut beef and served over short-grain rice. We like to use Caldwell Family Farm’s shaved steak. You can replace the homemade beef broth with 6 cups of store-bought broth, but the homemade version has superior flavor.
On the Ingredients
- Worcestershire sauce is a British fermented condiment. It was invented in the 1800s by two pharmacists, supposedly trying to recreate a sauce from India. It has since become a very common ingredient in British cuisine as well as others, especially paired with meat. The sauce, which, by the way, is pronounced wooster-sheer, is made with a combination of vinegar, molasses, sugar, tamarind, anchovies, shallots, garlic, and spices. The flavor is quite unique and delicious, slightly fruity, tangy, and sweet.
Hayashi Rice (Japanese Beef Stew with Rice)
4
servings20
minutes1
hour30
minutes1
hour50
minutesHayashi rice is a Japanese recipe inspired by European beef stew but with a delicious deep flavor all its own. It’s traditionally made with thinly cut beef and served over short-grain rice. We like to use Caldwell Family Farm’s shaved steak. You can replace the homemade beef broth with 6 cups of store-bought broth, but the homemade version has superior flavor.
Ingredients
- Beef Broth Ingredients
1 tbsp butter
1/2 lb ground beef
1/2 an onion (diced)
1 carrot (peeled and diced)
1 stalk of celery (diced)
1 clove of garlic (minced)
1 bay leaf
6 cups water
- Roux Ingredients
1/3 cup all-purpose flour
1/3 cup safflower oil
- Hayashi Ingredients
3 tbsp Worcestershire sauce
2 tbsp ketchup
1 tbsp tamari
4 tbsp tomato paste
1/4 cup red wine
3/4 tsp salt
1/4 tsp black pepper
2 tbsp butter
1 lb shaved steak
1 1/2 onions (thinly sliced)
8oz crimini mushrooms (sliced)
1 cup frozen peas
freshly cooked short-grain rice to serve
Directions
- Beef broth
- To make the beef broth, melt the butter in a medium soup pot over medium-low heat.
- Add the ground beef and break it up with a wooden spoon. Cook the meat until no longer pink.
- Add the carrots, onion, celery, garlic, bay leaf, and water. Cover and bring to a boil.
- Lower the heat and simmer for 30 minutes.
- Strain out the beef and veggies and return the broth to the soup pot. (Save the meat and veggies as they make a nice lunch if you reheat and season.)
- Roux
- To make the roux, combine the flour and oil in a small pan. Cook over a medium flame while stirring continuously until the roux is a deep brown color. This will take about 10 minutes.
- As soon as the roux reaches the desired color, remove it from the heat and transfer it to a bowl, so it doesn’t burn in the hot pan.
- Hayashi
- Bring the broth to a simmer and add the Worcestershire sauce, ketchup, tamari, tomato paste, red wine, salt, black pepper, and roux. Stir to combine thoroughly. Cover and simmer for 20 minutes.
- In the meantime, melt the butter in a large skillet or frying pan over medium-low heat. Add the shaved steak and sauté for 1 minute, stirring to allow for even cooking.
- Add the onions and mushrooms and continue to cook until the onions and mushrooms are tender about 15 minutes.
- When the meat and veggies are done, add them to the broth, which will have thickened. Add the peas and cook together for 5 minutes.
- Serve over freshly cooked short-grain rice.
