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Yumiko Nikaido's Hayashi Rice.

Updated: Sep 30, 2021

japanese Hayashi rice hashed rice rump steak onion button mushrooms shimeji mushroom paprika with rice and parsley by kurumicooks Japanese Asian and Fusion cooking for your kitchen

Here is a new recipe from my friend Yumiko Nikaido who lives in Tokyo - it's called Hayashi rice - this one is perfect for those chilly autumn nights when you want something warming and hearty.

I don't think anyone is sure why this dish is called "Hayashi rice" in Japan - there are various explanations - was it invented by someone called Hayashi? Is it a Japanese pronunciation of "Hashed rice"?

Whatever the reason, "Hayashi rice" is a "yoshoku" dish, meaning that it is a Japanese dish made in a Western style. Personally, I like to think of it as a beef stroganoff minus the cream.

If you look around the internet, you'll find there are quite a few variations for this recipe but I think this one is the best - a little spicy with that signature Japanese sweetness. Served with a bowl of steamed white rice, I can think of nothing better when the nights are closing in and Jack Frost comes a knocking.


If you want to warm up a chilly evenings, you can find the the Youtube tutorial for this recipe by clicking Hayashi Rice or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


For another Japanese beef recipe, why not take a look at my traditional Gyudon beef donburi recipe?

 

Hayashi Rice

ingredients:


(makes 2 servings)


200g rump steak

75g shimeji mushrooms

75g button mushrooms

180g onion

1 tbsp paprika

a pinch of salt & pepper

2 tbsp plain flour

300ml hot water

1/2 beef stock cube

1 tbsp olive oil

20g butter


50ml red wine

50ml tomato ketchup

50ml bull-dog sauce


1 tbsp oyster sauce

1 dried bay leaf


for serving:


300g cooked rice (wet weight) mix with 20g butter


1 tsp chopped parsley for garnishing

 

how to:


peel and cut the onion into 1cm slices


put the onion & 10g of butter in a bowl, wrap with cling film and microwave for 4 mins at 600w


dissolve the beef stock cubes in hot water and set aside


remove the bottoms of the mushroom stalks, slice the button mushrooms and separate the shimeji mushrooms


cut the beef into 5mm slices and coat with a mix of salt, pepper, paprika & flour well


heat 10g butter & olive oil in a frying pan, brown the meat lightly over a medium to high heat (keep the leftover flour mixture for later use)


add the microwaved onion, mushrooms & the leftover flour mixture to the pan


add the beef stock and cook for 1 min


add the red wine, tomato ketchup, bull-dog sauce, oyster sauce & bay leaf and simmer for 10 mins over low heat

stir the rest of the butter into the rice and serve

 



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