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A plate of Japanese hayashi rice: beef, onion, carrot, potato, and mushrooms in a glossy tomato demi-glace sauce over white rice, sprinkled with dried parsley

Hayashi Rice (Japanese Beef Stew Over Rice)

Weeknight Japanese hayashi rice: thinly sliced beef, onions, and mushrooms simmered and finished with boxed hayashi rice roux for a rich tomato and demi-glace sauce, served over rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1/2 box hayashi rice roux 1 of the 2 blocks
  • 200 g thinly sliced beef about 7 oz
  • 1 1/2 medium onions sliced
  • 4 white button mushrooms sliced
  • 1 tbsp vegetable oil
  • 550 ml water about 2 1/3 cups; a little more if adding extra vegetables
  • carrot and potatoes optional, not traditional; microwave briefly first
  • 5 servings cooked Japanese rice to serve
  • dried parsley optional garnish

Method
 

  1. Cut the beef into 3-4 cm (1 1/2 in) pieces. Slice the onions and mushrooms. If using carrot and potatoes, cut them into chunks and microwave for a couple of minutes.
  2. Heat the oil in a large frying pan and fry the beef until no longer pink.
  3. Add the onions (and carrot) and fry until soft and translucent, then add the potatoes and mushrooms and stir.
  4. Add the water and bring to a boil. Skim off the foam and simmer over low to medium heat for about 5 minutes, until the vegetables are tender.
  5. Turn off the heat. Break the roux into pieces, add it, and stir until completely melted.
  6. Simmer over low heat for about 5 minutes, stirring occasionally, until thick and glossy. Serve over rice with dried parsley.