Hayashi Rice
A classic Japanese comfort dish featuring tender beef and mushrooms in a rich demi-glace sauce served over fluffy rice. Quick to prepare and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 620
- Protein
- 38g
Ingredients
- 400 g beef ribeye or sirloin
- 1 large onion
- 200 g mushrooms, sliced
- 2 tbsp butter
- 300 ml beef stock
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 600 g cooked white rice
- 75 g peas, frozen
- 1 to taste salt and pepper
Instructions
- 1
Thinly slice the beef against the grain. Slice the onion into half-moons and chop the mushrooms.
- 2
Mix cornstarch with water to create a slurry for thickening.
- 3
Heat butter in a large skillet over high heat. Sear the beef in batches until browned, about 2 minutes per batch. Remove and set aside.
- 4
In the same skillet, sauté the onion and mushrooms over medium-high heat until soft and golden, about 5 minutes.
- 5
Stir in the tomato paste and cook for 1 minute to caramelize slightly.
- 6
Add beef stock, soy sauce, mirin, and sugar. Bring to a simmer and return the beef to the pan.
- 7
Simmer for 10 minutes to develop flavors. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
- 8
Add frozen peas and cook for 2 minutes. Season with salt and pepper to taste.
- 9
Divide cooked rice into bowls and top with the beef and sauce. Serve immediately.
Tools you’ll need
- large skillet or 12-inch frying pan
- wooden spoon or spatula
- knife and cutting board
- measuring spoons and cups
- small bowl for cornstarch slurry
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