Hayashi Rice

Tested Recipe with Slight Adjustment Adapted from www.japanesecooking101.com




300g beef tenderloin (thinly sliced and cut into bite size pieces)

1 brown onion (thinly sliced)

100g white button mushroom (thinly sliced)

1 tbsp unsalted butter

Beef Broth:

1 tsp cooking oil

150g ground beef

½ brown onion (finely chopped)

½ carrot (finely chopped)

1 stalk celery (finely chopped)

1 clove garlic (finely chopped)

1 bay leaf

6 cups water


1/3 cup all-purpose flour

1/3 cup cooking oil


3 tbsp Worcester sauce

2 tbsp ketchup

4 tbsp tomato paste

1 tbsp light soy sauce

¼ cup red wine

¾ tsp salt

¼ tsp ground white pepper

1 tbsp unsalted butter

Steamed Rice:

2 cups Calrose rice

2 cups water + additional for soaking rice


1/3 cup frozen green peas (blanched with hot water, rinse with cold water and drained)

Preparation Instructions:

  1. For steamed rice, rinse Calrose rice once and soak in cold water for 30 minutes. Drain the rice and transfer into a steaming plate together with 2 cups of water. Steamed until rice are cooked. Set aside.
  2. For beef broth, heat up 1 tsp of cooking oil in a pot and saute the ground beef until no longer pink. Add all the chopped vegetables and stir fry for a couple of minutes. Add bay leaf and water, and cook for 30 minutes. Strain beef and vegetables, discard it, and put only the broth back in the pot. Set aside.
  3. For the roux, in a frying pan, add all-purpose flour and cooking oil, and cook at medium heat stirring constantly until color turns brown. Set aside.
  4. Add all the seasonings and the roux to the beef broth, and cook at medium heat until the sauce become thickened.
  5. In a large frying pan, add unsalted butter and cook sliced beef for 1 minute, then add onion and mushrooms and cook until vegetables turn soft. Add this to the sauce, and cook for 2 minutes.
  6. To serve, pour the stew over a bed of steamed rice and garnish with green peas.



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