How to Make Hayashi Rice at Home

In this video, I'll show you how to make authentic Hayashi Rice completely from scratch! No roux packets or store-bought demi glaze sauce needed! Learn my simple technique for creating restaurant-quality hayashi sauce at home in just 30 minutes.

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📌 RECIPE DETAILS:
⏰ Time: 25 mins
👥 Servings: 2
🥕 Ingredients:
1 bell pepper red or green
4 button mushrooms or mushroom of your choice
½ yellow onions
1 clove garlic
200 g thinly sliced beef beef round, boneless beef short-rib, or similar, avoid extremely lean cuts
1 pinch salt and pepper
½ tbsp all-purpose flour for light coating, or cake flour
1 tsp cooking oil neutral
2 portions of cooked rice

Hayashi Sauce
4 tbsp red wine dry type
½ tbsp all-purpose flour to thicken hayashi sauce
1½ tbsp tomato ketchup
1½ tbsp Worcestershire sauce
½ tsp Japanese soy sauce (koikuchi shoyu)
300 ml beef bouillon or other bouillon
1 bay leaf
½ tsp instant coffee powder
1 pinch nutmeg powder
1 tbsp unsalted butter cold

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❓ COMMON QUESTIONS
Q: The hayashi beef turned tough and dry. What went wrong?
A: Overcooking thin slices. Next time, sear quickly, remove, and finish briefly in the sauce. Light flouring helps retain moisture and gentle heat prevents tightening.

Q: The hayashi sauce is too acidic from tomato or wine. Fixes?
A: Reduce acidity by simmering ketchup and wine long enough, or balance finished sauce with a small amount of sugar. Dairy (milk/cream/butter) can mellow sharpness too.

Q: What’s the origin of hayashi rice?
A: The exact origin is unclear, but 3 main theories exist. One credits a chef named Hayashi at Tokyo’s Seiyōken restaurant in the Meiji era, who created a staff meal of leftover beef and vegetables simmered in demi-glace over rice. Another links it to Maruzen founder Eikichi Hayashi, either from a beef stew he served to patients when he was a doctor or a Western-style dish he later ordered for colleagues, both stories recorded in Maruzen’s archives. A third theory traces the name to “Hashed Beef with Rice,” an old English dish whose shortened form “Haishi Rice” evolved into “Hayashi Rice.”

⏱ TIMESTAMPS
0:00 Intro
0:18 Prep Ingredients
1:14 Prep & Choose the Beef
1:37 Cook Beef, Mushrooms & Onion
2:20 Deglaze with Wine
2:49 Build the Sauce
3:25 Add Beef Bouillon & Simmer
4:04 Final Touch & Finish
4:54 Ingredients Recap

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Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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