Spezzatino di manzo con riso (Hayashi)

Spezzatino di manzo con riso (Hayashi)

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Lo spezzatino di manzo con riso, hayashi, è un piatto sostanzioso e dal sapore tipicamente giapponese. Questo piatto viene definito uno "yoshoku", ovvero un piatto giapponese fortemente influenzato dalla cucina occidentale. Gli ingredienti principali sono manzo, verdure fresche e salsa demi-glace al pomodoro. Vi consigliamo di servirlo a cena, specialmente in inverno, quando si ha più voglia di qualcosa di caldo e saziante.


200g finely sliced beef
6-8 blocks hayashi rice stew roux
1 tsp Worcestershire sauce (optional)
450-500ml water depending on preferred thickness
1 onion
1 carrot
100g fresh Asian mushrooms, button or white also work
2 tbsp sesame oil
800g cooked Japanese rice


  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, or follow your preferred cooking method if you already have one. 

  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. Add some more water if it you want it a little thinner, or to compensate for water lost during cooking. 

  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. Serves about 4 people. 

Consigli e maggiori informazioni

- 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 Shichimi Togarashi Seven Spice when cooking the meat.
- Feel free to top the rice with some peas or parsley to add a splash of colour.