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Hayashi rice

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Hayashi rice is a Western influenced Japanese invention of flaked or hashed beef in a slightly spiced sauce served with rice. The dish is attributed to a Mr. Hayashi who may, depending on which story you believe, have been a Tokyo book store owner or he may have been a mining engineer in Western Japan....nobody knows for sure. But we all owe Mr. Hayashi a vote of thanks for creating this really tasty dish for us to enjoy today! This recipe was sent to me by my friend Yumiko - sh has up-dated the recipe a little, using better qulity beef and some red wine - she tells me its one of her favourite things when she has a "cook-in" night.


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 mixed with 20g butter

1 tsp chopped parsley for a garnish


peel and cut the onion into 1cm slices

put the onion & 10g of butter in a bowl, cover 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 well with a mix of salt, pepper, paprika & flour

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 minute

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

serve with buttered rice sprinkled with the parsley

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