🍛 Hayashi rice
Hayashi rice is a Japanese yōshoku dish of thinly sliced beef, onion and mushrooms simmered in a rich demi-glace and tomato sauce, served over steamed rice. The sauce is glossy, slightly sweet and tangy, milder than Japanese curry. It is a home and diner classic, served on one plate with the rice on one side and the sauce on the other.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g thinly sliced beef
- 2 onions, thinly sliced
- 200 g mushrooms, sliced
- 200 g canned chopped tomatoes
- 250 ml demi-glace sauce
- 1 tbsp tomato paste
- 1 tbsp vegetable oil
- Salt and black pepper
- 600 g cooked short-grain rice
Method
- Heat the oil and cook the onions over medium heat for 10 minutes until soft and golden.
- Add the beef and brown it briefly, then add the mushrooms and cook for 3 minutes.
- Stir in the tomatoes, tomato paste and demi-glace with 150 ml water.
- Simmer for 15–20 minutes until the sauce is thick; season with salt and pepper.
- Serve alongside hot rice.
How to make it lighter
- Use a lean cut of beef and trim visible fat.
- Make the rice portion smaller and add more mushrooms and onion to the sauce.
- Cook the onions in 1 tbsp of oil or less — 1 tbsp oil ≈ 120 kcal.
History
Hayashi rice appeared in Japan in the Meiji or Taishō era as part of yōshoku, Western-inspired cooking. Its name is often linked to Hayashi Yuteki, founder of the bookshop Maruzen, but this and other stories about its origin are not confirmed.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →