Hayashi rice is a Western style dish (Yoshoku in Japanese) and very popular in Japan. This dish is originally from Hyogo prefecture, Japan. Hyogo prefecture is well known as Kobe beef as well. This dish contains beef and onions in a demi-glace sauce. The origin of the name of this dish “Hayashi” is still unknown and there are some tentative theories. Hayashi rice sauce is usually served over cooked rice or alongside the rice. It looks like a Japanese curry rice, but the taste is totally different. You can enjoy eating beef in a unique way.
Ingredients (For 4 plates):
- 227g (0.5lbs) thin beef
- 1 onion
- 1/2 box of *Hayashi rice sauce -> See picture A.
- 400ml (13.5 floz) water
- 2 tablespoons of vegetable oil
- Rice for 4 plates
- Parsley leaves
Here is how to make it at home. Cooking time is about 30 - 35 minutes.
- Cook rice. Meanwhile, cut beef into thin and bite size chunks. -> See picture B. Slice an onion.
- Preheat vegetable oil in a pot with medium heat, stir the onions until the onions are little brown. -> See picture C.
- Add thin beef and stir together for about 5 minutes. -> See picture D.
- Add water and simmer with medium heat until ingredients are soft. (about 20 minutes). Skim the scum off occasionally. -> See picture E.
- Remove from heat, break apart *Hayashi rice sauce and put them into the pot. -> See picture F.
- Simmer with low heat for about 5 minutes or until *Hayashi rice sauce dissolves completely. -> See picture G.
- Serve alongside the cooked rice and put parsley leaves on top of the rice.