Hayashi Rice Recipe Without Roux (Japanese Beef Stew Rice)

Hayashi rice（ハヤシライス）

What kind of dish is Hayashi rice??

Hayashi rice is a dish of beef, onion, mushroom, and tomato stew served on rice.

Like omurice and tonkatsu, it is one of the Western dishes that developed uniquely in Japan.

It looks similar to curry, but it is not spicy because it does not use spices.

When making hayashi rice at home, in most cases a commercially available roux is used.

If you do not use a commercially available roux, it may seem like the taste will be unsatisfying, but there is no need to worry.

It is surprisingly easy to make delicious hayashi rice that is comparable to the hayashi rice you eat at a restaurant.

The rich flavor of the beef, the sweetness of the onions, the aroma of red wine, the acidity of the whole tomatoes, and the richness of the butter combine to create an exquisite taste.

It’s delicious freshly made, but the flavors meld and become even better the next day.

Depending on your preference, you can add demi-glace to make a richer stew, add milk to make it less sour, or use tonkatsu sauce instead of Worcestershire sauce.

(Japanese Worcestershire sauce and overseas Worcestershire sauce have different flavors. The one I use is a product made by Kagome. For more information on the different types of sauce, see the tonteki article.)

Tips for making it delicious

• Use butter even if it is a small amount
• Fry the onion until it turns brown
• Use soft parts of the beef. If it is domestic, it is recommended to use komagire or shoulder loin, and if it is imported beef such as Aussie beef, it is recommended to use belly meat. (Komagire is a collection of small pieces of beef that are produced during the meat production process. There are multiple parts mixed together.)

Differences between hashed beef, beef stroganoff, and beef stew

Hayashi rice is a dish that is often confused with hashed beef, beef stroganoff, and beef stew.

Hashed beef

Hashed beef means “chopped meat” and is a dish that originated in England. Hayashi rice is a Japanese version of this dish that was improved based on the original.

Demi-glace sauce is not used in the traditional hashed beef that has been made in the West since before the 19th century.

However, in today’s Japan, hashed beef is recognized as a dish that uses demi-glace sauce, and hayashi rice is recognized as a dish that uses tomato sauce.

Both hashed beef and hayashi rice are commonly eaten over rice.

Beef stew

Hayashi rice and hashed beef use thinly sliced ​​onions and thinly sliced ​​beef.

In contrast, beef stew uses large chunks of beef. Other ingredients such as carrots and potatoes are also cut into large pieces.

Demi-glace sauce is essential for seasoning.

Unlike hayashi rice or hashed beef, beef stew is rarely served over rice.

Beef stroganoff

Beef stroganoff is the national dish of Russia and Ukraine.

Traditional beef stroganoff is made with beef, onions, mushrooms, milk and sour cream.

Sour cream is an ingredient that is unfamiliar to Japanese people. For that reason, beef stroganoff made with demi-glace sauce has become more popular.

As a result, Japanese hashed beef and beef stroganoff are almost the same dish.

NUTRITION FACTS of Hayashi rice recipe　

Sauce　（Excludes nutritional value of rice）

• 1164 kcal
• Protein 54.2 g
• Fat 52.7 g
• Carb 103.0 g
• Salt Equivalent 9.9 g

INGREDIENTS for Hayashi rice recipe (About 4SERVINGS)

• Onions 400g
  • Butter 10g
• Komagire beef or thinly sliced ​​beef 250g
  • Salt 2g
  • Pepper appropriate amount
• Flour 20g
  • ☆Worcestershire sauce 25g
  • ☆Ketchup 100g
  • ☆Red wine 100g
  • ☆Canned tomatoes 200g
  • ☆Water 300g
  • ☆Sugar 4g
  • ☆2 Bay leaves
• Steamed Rice 760g

Hayashi rice recipe COOKING INSTRUCTIONS

1. Slice the onion thinly and fry in butter.
2. Fry the onion until it turns brown, then add the beef and continue frying.
3. Once the beef has changed color, season with salt and pepper.
4. Turn off the heat and sprinkle the flour all over. It is better to sift it in.
5. Mix the whole with a spatula and when the flour is no longer visible, turn the heat back on.
6. Add Worcestershire sauce, ketchup, red wine, canned tomatoes, water, sugar and bay leaves, and simmer for 10 minutes. If you don’t have bay leaves, you can use basil or parsley instead.
7. Pour the finished sauce over cooked rice.

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