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Hayashi Rice Stew

Hayashi Rice Stew

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by 5 people
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  • Recipe parson20160119 26781 hqf99x Serves 4
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If you are after a hearty beef dish with Japanese flavours running through it, this hayashi rice stew recipe will have you covered. Hayashi Rice Stew is a ‘yoshoku’ dish (a Japanese dish heavily influenced by Western cuisine) made from tender beef and fresh vegetables with a tomato-rich demi glace sauce. Serve this stew as an evening meal, particularly on colder nights when the need for something warm and filling is greater.


200g finely sliced beef
6 blocks hayashi rice stew roux
1 tsp worcestershire sauce (optional)
450ml water
1 onion
1 carrot
100g fresh asian mushrooms
2 tbsp sesame oil
800g cooked japanese rice

How To Prepare

  1. Of course to prepare this fabulous dish, you’ll be needing some fluffy Japanese rice, so let’s get that prepared and out of the way first. Be sure to follow our online recipe for the best results.

  2. Whilst your rice is cooking, cut your meat and vegetables into bite sized pieces. Grab a heavy-bottomed pan and begin to soften the vegetables in one tablespoon of sesame oil until a little sautéed. Add the beef, cooking until browned.

  3. Once the beef is cooked through, add the water and put it to boil before letting the mix simmer for approx. 15 mins on a low – medium heat until the vegetables have softened.

  4. When cooked through, turn off the heat and add the Hayashi Rice Stew Roux. Mix well until the roux has dissolved.

  5. Finally turn the heat back on low and let it simmer together for about 10 more minutes. Turn off the heat and add some Worcestershire sauce for added flavour. Serve with a portion of cooked rice.

Tips and Information

- You can keep your hayashi rice stew in the fridge for a few days, try using it as a delicious sauce for other meals such as a Japanese Omurice.
- Shiitake, enoki, maitake and shimeji mushrooms are used in many Japanese dishes, where they add texture and subtle earthy flavours.
- If you like things with a kick, sprinkle in some Seven Spice when cooking the meat.

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