Japanese Beef Hayashi Rice
Tender beef and mushrooms in a silky demi-glace-inspired sauce served over fluffy white rice. This homestyle Japanese comfort dish comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck or stew meat, cut into 1-inch chunks
- 8 oz cremini or button mushrooms, quartered
- 1 medium onion, sliced into 1/2-inch wedges
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp butter
- 3 cups cooked white rice
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and black pepper.
- 2
Heat 1 tbsp oil in a heavy 12-inch skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear beef in batches without stirring until browned on all sides, ~12 minutes total. Transfer to a plate.
- 4
Add onion and mushrooms to the same skillet. Sauté until softened and golden, ~5 minutes.
- 5
Stir in tomato paste and cook for 1 minute until fragrant.
- 6
Pour in broth, soy sauce, and sugar. Return beef and any juices to the pan.
- 7
Cover and simmer over medium-low for 35 minutes, stirring occasionally, until beef is very tender.
- 8
Stir in butter until melted and sauce looks glossy. Taste and adjust salt if needed.
- 9
Divide rice among bowls. Spoon beef and sauce over the top. Serve hot.
Tools you’ll need
- 12-inch heavy skillet with lid
- measuring cups and spoons
- chef's knife
- cutting board
- wooden spoon
- tongs
- paper towels
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