Hayashi Rice (Hashed Beef Stew on Rice) for Adults

Hayashi Rice (Hashed Beef Stew on Rice) for Adults

This hayashi rice (hashed beef stew served with rice) is for adults. It's easy and tastes really authentic. For children, use tomato juice instead of red wine.

Ingredients: 4 servings

Thinly sliced beef or offcuts
300 g
Button mushrooms (or shimeji mushrooms etc.)
200 g
Canned demiglace sauce
1 can (290 g if using Heinz brand)
Red wine (or tomato juice)
100 ml (or 80 ml of tomato juice)
400 ml
2 tablespoons
1 scant tablespoon
Bay leaves
1 to 2 leaves
Salt and pepper
to taste
as needed


1. Slice the onions thinly. It doesn't have to be very thin. Cut each mushroom into about 5-6 slices.
2. Season the beef with salt and pepper and dust with flour.
3. Heat a pan, add oil and stir fry the onions. When the oil has coated all the onion slices, add the mushrooms and stir fry until everything has wilted. Transfer to a pot.
4. Add more oil to the same pan and stir fry the beef. When the beef is browned, add the red wine and simmer rapidly over high heat until the liquid in the pan has reduced to 1/3 to evaporate the alcohol.
5. Add the beef to the pot with the onions and mushrooms. Add water and the bay leaves, and simmer over medium heat for 5 minutes.
6. Add the ketchup and mix. Add the demi-glace sauce, and give it a stir.
7. Simmer over low heat for about 10 minutes... and adjust with salt and pepper to finish.
8. If you're using tomato juice instead of wine, you can use half the amount of ketchup. I used a ton of mushrooms here; 100 g is fine normally.
9. If the onions you have are big, just one should be ok.

Story Behind this Recipe

We make hayashi rice a lot. As time went by, I gradually settled on this method which uses a generous amount of red wine.
You don't need a lot of flavorings or soup stock granules and so on; the simple combination of beef and wine is delicious enough.