Classic Hayashi Rice (Japanese Curry Rice)
A Nostalgic and Delicious Hayashirice Recipe
Introducing Hayashi Rice, a beloved Western-style Japanese dish that evokes warm memories! Also known as ‘Hayashi Rice’, it’s said to have originated from the Western dish ‘Hashed Beef & Rice’ or named after Mr. Hayashi, who introduced Western culture to Japan. This classic dish has been cherished for generations. Tender beef and a medley of vegetables create a rich, savory flavor that pairs wonderfully with freshly cooked rice and a perfectly fried sunny-side-up egg. Elevate your everyday meals or make special occasions even more memorable with this comforting Hayashi Rice recipe. Let’s get cooking!
Key Ingredients- 200g Beef (e.g., Chuck eye roll), cut into 1.5cm x 1.5cm cubes
- 1 Onion, thinly sliced (about 1cm thick)
- 1/3 Carrot, peeled and diced into 1cm cubes
- 1/5 Potato, peeled and diced into 1cm cubes
- 4 Button Mushrooms, stems trimmed and quartered
- 4 cloves Garlic, ends trimmed and cut into 3 pieces each
- 20g Butter
- 1g Wild Pepper (optional, for marinating)
- 2 Eggs
- 2 servings Hayashi Sauce (roux or powder type)
- 1 bowl Cooked Rice
- Pinch of Salt
- A little Cooking Oil
Cooking Instructions
Step 1
First, gently pat the beef cubes dry with paper towels to remove any excess moisture. Cut the beef into bite-sized pieces, approximately 1.5cm x 1.5cm. Season the beef with a pinch of salt and wild pepper. Marinating the beef beforehand helps to tenderize it and infuse it with flavor.
Step 2
Prepare the vegetables. Peel the carrot and potato, then dice them into 1cm cubes. Slice the onion about 1cm thick. Trim the ends of the garlic cloves and cut them into three pieces each. Trim the tough ends of the button mushrooms and cut them into quarters. Cutting the vegetables into similar sizes ensures even cooking.
Step 3
Now, let’s sear the beef. Heat a pan over medium-high heat and add the marinated beef. Sear for about 2 minutes until browned on all sides. Once seared, remove the beef from the pan and set it aside. Searing the beef first locks in the juices, resulting in a more tender texture.
Step 4
Wipe the same pan clean with paper towels, add a little cooking oil, and heat over medium heat. Add the diced potatoes and carrots and sauté for about 3 minutes. This helps them to soften slightly before adding other ingredients. Next, add the sliced onions and garlic, and sauté for another 3 minutes until the onions become translucent and slightly golden. Pour in 2 cups (approx. 400ml) of water and add the Hayashi sauce. Stir well to dissolve. Once the mixture comes to a boil, return the seared beef to the pan. Reduce the heat to medium-high and simmer for about 6 minutes, stirring occasionally, until the sauce thickens and coats the ingredients beautifully.
Step 5
In a separate frying pan, heat a little oil over low heat. Carefully crack the eggs into the pan. Once the egg whites are about half set, turn off the heat and let them cook for another 2 minutes using the residual heat. This will create a perfect runny yolk, sunny-side-up egg. To serve, place a generous portion of hot cooked rice onto a plate. Ladle the rich Hayashi sauce mixture over the rice and top with the freshly fried egg.
Step 6
Your delicious and nostalgic Hayashi Rice is now ready! Enjoy this comforting dish immediately while it’s warm. Gather your loved ones for a delightful meal together.
