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Hashed Beef | Hayashi Rice

Hayashi rice (ハヤシライス) is a great Yōshoku (Western influenced Japanese) dish.

This recipe is relatively easier compare to my other slow cooking dishes.

It taste similar to western tomato based casserole.

So you might feel familiar about the taste!!

Hashed Beef | Hayashi Rice

[Serving] 2-3

[Prep time] 10 mins (Does not include time to soak Kombu)

[Cook time] 60 mins

[Storage] 3-4 days in a fridge

[Difficulty] C *(A=Hard E=Easy)


[Ingredients] (GRAM)

-Sliced beef (Ribeye or chuck) 320g

-Salt 1/2tsp (2.5g)

-Onion (as peeled) 300g

-Garlic (as peeled) 30g

-Mushroom 150g

-Unsalted butter 35g

-All purpose flour 2.5tbsp (25g)

-Dry red wine 200ml

-Kombu 4g

-Water 450ml

(The seasonings)

-Ketchup 4tbsp (80g)

-Heavy cream 2tbsp (30g)

-Sugar 1tbsp (15g)

-Worcestershire sauce 2.5tbsp (37ml)


[Ingredients] (OUNCE)

-Sliced beef (Ribeye or chuck) 0.7lb

-Salt 1/2tsp (0.1oz)

-Onion (as peeled) 10.6oz

-Garlic (as peeled) 1oz

-Mushroom 5.3oz

-Unsalted butter 1.2oz

-All purpose flour 2.5tbsp (0.9oz)

-Dry red wine 7oz

-Kombu 0.15oz

-Water 16oz

(The seasonings)

-Ketchup 4tbsp (2.8oz)

-Heavy cream 2tbsp (1oz)

-Sugar 1tbsp (0.5oz)

-Worcestershire sauce 2.5tbsp (1.3oz)

[Recipe video]


0:00 Prepare ingredients

1:43 Hayashi rice roux

3:47 Cook Mushroom

5:09 Cook Beef

6:38 Finish Hayashi rice



[Chapter1: Prepare ingredients]

  1. Soak kombu & water for 1hr to make Dashi

  2. Slice onion (against the grain)

  3. Mince garlic, slice mushroom

  4. Slice beef

[Chapter2: Hayashi rice roux]

  1. Cold pan. Vege oil. Low heat. Garlic in

  2. Once it starts to get colour, add onion. Med/high heat

  3. Cook 5-6 mins until lightly coloured

  4. Add to a pot. Add wine to the pan

  5. Boil 30 secs. Scrape all the yummy bits

  6. Add to the pot

[Chapter3: Cook Mushroom]

  1. Hot pan. Vege oil. High heat. Mushroom in

  2. A pinch of salt. Get colour on both side

  3. Add to the pot. Scrape the pan with some of the kombu dashi

[Chapter4: Cook Beef]

  1. Hot pan. Vege oil. Beef in

  2. 1/2 tsp salt. Some black pepper

  3. Sear until lightly coloured

  4. Add to the pot

  5. Scrape the pan with the Dashi again

[Chapter5: Finish Hayashi rice]

  1. Add all the (Seasoning) in the pot

  2. Boil. Then simmer 10-15 mins. Keep stirring.

  3. Serve with rice or bread. Done mate!!


Q: Can I skip Red wine? Or any alternative?

A: Unfortunately, there is no alternative.

But alcohol will be burnt so there is no problem if you just want the foods to be non alcoholic.


記事: Blog2 Post
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