Hayashi Rice

The glossy, flavour-town beef stew that rivals Japanese curry

We’re sure you’ve seen more than your fair share of beef short rib recipe videos. People lap that shit up. And if you’re an avid home cook, no doubt you’re across the process. You know … the browning of the protein, the caramelising of the alliums and veggies, the deglazing with the blah blah and the blah blah. Herbs. Braise. Reduce. Enjoy. You get it. The dish slaps. Everyone roars with their approval.

We’d like to give this version of Hayashi Rice some recognition. If you’re new to this dish altogether, it’s definitely one to try — especially if you fuck with braised beef dishes.

Hayashi Rice is a beloved Yoshoku (Western-style Japanese) dish, shining with a glorious rich, demi-glace-based beef stew served over rice. It’s a staple in Japanese home cooking, similar in appeal to Japanese curry rice but with a deeper, refreshingly tangy-sweet umami profile.

The origins of Hayashi Rice remain uncertain, with multiple theories surrounding its creation. Some trace it back to Yokohama in the late 19th century, where French and Western influences shaped Japan’s evolving cuisine. Others believe it originated at Maruzen, a Western-style bookstore in Tokyo, where founder Hayashi Yuteki’s restaurant is said to have served the dish. Another possibility is that it evolved from hashed beef stew, a Western dish that was adapted to Japanese tastes. No one knows — all they know is that it’s mega oishii.

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Some ingredient notes before you begin:

In many Japanese households, this dish made with thin slices of beef and store-bought instant roux blocks — a meal that’s comforting and convenient to whip up. This version is a little more involved as we’re braising the beef until it’s fork tender along with building an incredible stew that is layered with umami, tang and complexity. Bloody worth it mate.

• Beef: for this recipe you’ll need to be using a braising cut of beef. At the time of making this video, our Vietnamese butcher was selling Osso Bucco at $16/kg. Your girl went with that. Otherwise a gravy cut works well. Be sure to cut them into large chunks. For our non-aussie readers, Gravy beef refers to a selection of tough, collagen-rich cuts that are ideal for slow cooking which includes shin (shank) or chuck, all of which become tender and gelatinous when cooked low and slow. Beef short ribs work too.

• Mushrooms: we’ve also opted for a variety of button, shimeji and enoki mushrooms. They give the stew a subtle flavour adding texture to each bite. If you can’t find them all, don’t worry. Just use what you can find.

• Seasonings: we went with Bull-dog Vegetable & Fruit Sauce (pictured below), which you can sub for store bought Tonkatsu sauce, along with ketchup, honey and tomato paste. You’ll also need red wine and beef stock. If you’re unsure where to find these ingredients babes, head to your asian grocer or check out the internet xoxo.

Tomato paste not pictured soweeee

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Ingredients

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To cook the mushrooms:

• 30g unsalted butter

• 500g assorted mushrooms, sliced or cut into bite size pieces

• 1/2 tsp salt

Begin by heating a large heavy-bottomed pot over med-low. Add the butter. Once melted, add mushrooms, seasoning with salt. Cover with a lid and let the mushrooms sweat for about 8 minutes. Remove the lid and increase the heat to high to cook off excess moisture. Once the mushrooms have caught some colour (8-10min), transfer them to a bowl and set aside.

To sear the beef:

• 800g-1kg stewing beef (we went with osso bucco) seasoned with salt and pepper on both sides

• 1 tbsp neutral oil

• 2 large yellow onions, sliced

• 3 garlic cloves, minced

• 3 tbsp water

In the same pot, at med-high heat, add the oil and arrange the beef in a single layer. Let the beef sear undisturbed for about 3 minutes before flipping to brown the other side for another 3 minutes. Once both sides have a nice crust, remove the beef and set it aside. Add the onions and garlic to the pot and sauté for about 1 minute. Pour in the water and cover with a lid and let them sweat gently over low heat for 8 minutes. Afterward, remove the lid, increase the heat to cook off excess moisture. Continue cooking until the onions develop a light caramelisation (8-10min).

To build the stew:

• 3/4 cup red wine

• 2 cups beef stock

• 3 tbsp tomato paste

• 2 tbsp ketchup

• 2 tbsp Bull-dog Vegetable & Fruit Sauce (or Tonkatsu sauce)

• 1 tbsp honey

• 1/2 tsp white pepper

• 1 tbsp butter

• 1 tbsp flour

Next, pour in the red wine and cook it off for about 2 minutes. Then stir in the tomato paste, ketchup, Bull-dog sauce, honey and beef stock. Return the seared beef to the pot and bring everything to a boil. Lower the heat to a gentle simmer, cover with a lid, and cook for about 2 hours. If the liquid level drops too much, add a splash of water. As it cooks, skim off any excess fat that gathers on the surface. Be sure to gently stir every 30 min or so to ensure the bottom doesn’t burn. Once the beef is fork-tender, stir the cooked mushrooms back into the pot.

To prepare the roux, melt the butter in a separate small pan over medium heat, then whisk in the flour. Stir frequently until the mixture turns a deep golden brown. Remove from the heat and mix in a ladle of the stew’s liquid, whisking until smooth. Pour the roux back into the stew, stirring well until the sauce thickens to a velvety consistency.

To serve:

• chopped chives

• steamed short grain rice

Serve the Hayashi Rice hot alongside Japanese short-grain rice for a comforting and hearty meal.