Hayashi Rice

Posted on by Noah Thomas
Image of white place with half white rice and a mixture of mushrooms, meat, and additional vegetables under a red sauce

As we celebrate our cultural diversity, we wanted to highlight the cultural diversity of our Community Dining Sites. Each site caters to the nutritional needs of their participants while providing tasty ethnic meal options. At Kawabe House, their chef, a retired restaurant owner, enjoys incorporating old recipes and patron favorites into the weekly menus. 

Hayashi rice or Hashed beef rice is a dish popular in Japan as a Western-style dish or yōshoku. It usually contains beef, onions, and button mushrooms, in a thick demi-glace sauce which often contains red wine and tomato sauce. Please try the recipe below or head over to this dining site Monday through Friday 11:30am- 12:15pm located at 221 18th Ave S, Seattle, WA 98144

Ingredients

Meat

  • 1 lb. thinly slices beef (chuck or rib eye)
  • 1/4 tsp. kosher sea salt
  • 2 tbsp. red wine 
  • 1 1/2 onion
  • 3.5 oz. shimeji mushrooms
  • 4 button mushrooms
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter

Seasonings

  • 2 cloves garlic
  • 1 tbsp. tomato paste
  • 1/2 cup red wine
  • 4 tbsp. worcestershire sauce
  • 1 tbsp. soy sauce
  • 3 tbsp. ketchup
  • 2 tsp. brown sugar
  • 1 1/4 cup tomato juice
  • 3 cups demi-glace sauce
  • 1 bay leaf
  • salt to taste

Instructions

Place the beef in a bowl and season with 2 tbsp wine, 1/4 tsp kosher salt, and freshly ground black pepper. Set aside.

Cut the onions in half lengthwise and cut each half into thin strips widthwise. Cut the end of shimeji mushrooms and separate them. Cut the button mushrooms into thin slices.

Heat 1 tbsp olive oil in the Dutch Oven over medium heat and put the beef in. Sauté until no longer pink and transfer the beef to the bowl.

Melt 1 tbsp butter in the same pot. Add the onion and a pinch of salt. Sauté until coated well with oil. Crush garlic or add minced garlic and sauté until tender.

Add 1 tbsp tomato paste and 1/2 cup wine. Add 4 tbsp Worcestershire sauce and 1 tbsp soy sauce. Add 3 tbsp ketchup and 2 tsp brown sugar. Add the tomato juice and the demi-glace sauce. Add the bay leaf and put the beef back in the pot.

Finally, add the mushrooms, cover the pot and bring to a boil. Skim the foam and scum using a fine mesh skimmer. Cover, lower the heat, and simmer for 15 minutes. If necessary, season with salt. Serve with steamed rice and enjoy!