Hayashi rice is a Japanese version of beef stew, made with tender cuts of beef and demi-glace sauce. It is a nostalgic dish for many Japanese people and is served over cooked rice with a sauce made of flour, butter, Worcestershire, and soy sauce.
Also called hayashi raisu, hayashi rice is the Japanese version of beef stew. A yoshoku, or adaptation of a Western dish, hayashi rice is a staple in Japanese homes, similar in popularity and comfort to a grilled cheese sandwich in the United States. Like grilled cheese, hayashi rice is often a nostalgic dish that many Japanese people remember fondly from their youth.
Hayashi rice owes its origins to beef stew dishes such as stroganoff and bourguignon. The term “hayashi” comes from hashish meat, which indicates the type of meat served in this dish. Hayashi rice almost always uses tender, quick-cooking cuts of beef, although some recipes may use pork. Often, however, those raised on Hayashi dismiss the idea of using pork for this stew.
A key ingredient in hayashi rice is the demi-glace. This is a thick, mushy beef broth that can be made at home or purchased pre-made. Making the demi-glace is the only really tricky part of the stew, and those who don’t have the premade versions available may be tempted to add simple stock or broth instead. Stock or plain stock, however, is a poor substitute. It is neither thick enough nor flavorful enough to serve the purpose of demi-glace and should be avoided.
Demi-glace is made by initially making beef broth and continuously reducing it until it becomes a thick paste. To make beef broth, marrow-filled beef bones and, usually, chunks of meat, are simmered to allow the meaty flavor to permeate the liquid. Demi-glace goes one step further, boiling a hefty portion of water to produce a thick, strongly flavored liquid.
To prepare hayashi rice, beef, onions, carrots and mushrooms are cut into thin slices. The meat is first browned in oil, then set aside while the onion is sauteed, usually in butter. After the onion is cooked, garlic, carrots and mushrooms are added. Next, the vegetables and meat are transferred to a pot where the demi-glace is added, along with water, tomato paste, red wine and any spices. Spices generally include bay leaves and thyme. The stew is then reduced, usually by half.
The sauce is also included in hayashi rice. Made by adding flour to melted butter, the sauce also features Worcestershire and soy sauce. In Japan, grocery stories commonly sell roux blocks which provide the sauce for the stew. Once complete, the stew is served over cooked rice and garnished with parsley or peas.
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