Hayashi Rice with Beef, Onions, and Mushrooms

Why You’ll Love This Recipe

• Classic yoshoku comfort: silky demi-glace–tomato gravy over buttery, fluffy rice.
• Weeknight-friendly technique that tastes like slow-cooked stew.
• Balanced sweet-savory depth from red wine, soy, and Worcestershire.
• Leftovers reheat beautifully—sauce gets even better the next day.

Grocery List

• Produce: 2 yellow onions, cremini mushrooms, garlic, fresh parsley
• Dairy: Unsalted butter
• Pantry: Japanese short-grain rice, thinly sliced beef, beef stock, red wine, tomato paste, soy sauce, Worcestershire sauce, ketchup, all-purpose flour, sugar, bay leaf, dried thyme, neutral oil, kosher salt, black pepper, demi-glace concentrate/paste

Full Ingredients

Buttered Japanese Rice

• Japanese short-grain rice: 2 cups (400 g)
• Water: 2 1/4 cups (540 ml), or to rice cooker line
• Unsalted butter: 2 tbsp (28 g)
• Kosher salt: 1/2 tsp

Beef & Vegetables

• Thinly sliced beef chuck or sirloin: 1 lb (450 g)
• Kosher salt: 3/4 tsp (for seasoning beef)
• Black pepper: 1/2 tsp
• Neutral oil: 1 tbsp
• Unsalted butter: 2 tbsp (28 g)
• Yellow onions: 2 medium (about 500 g), thinly sliced
• Cremini or button mushrooms: 8 oz (225 g), sliced 1/4 inch
• Garlic: 2 cloves, minced

Hayashi Gravy

• Unsalted butter: 2 tbsp (28 g)
• All-purpose flour: 3 tbsp (24 g)
• Tomato paste: 2 tbsp (32 g)
• Dry red wine: 1/2 cup (120 ml)
• Low-sodium beef stock: 2 cups (480 ml)
• Demi-glace concentrate/paste: 2 tbsp (30–40 g)
• Worcestershire sauce: 1 tbsp (15 ml)
• Soy sauce: 1 tbsp (15 ml)
• Ketchup: 1 tbsp (15 g)
• Sugar: 1 tsp (4 g)
• Bay leaf: 1
• Dried thyme: 1/4 tsp (or 1/2 tsp fresh leaves)
• Black pepper: 1/4 tsp
• Kosher salt: to taste

Finishing & Garnish

• Unsalted butter: 1 tbsp (14 g)
• Fresh parsley, finely chopped: 2 tbsp

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Rinse the rice under cold water, swishing, until the water runs mostly clear (3–4 rinses). Drain well. Cook with 2 1/4 cups (540 ml) water in a rice cooker on the white rice setting, or on the stovetop: bring to a boil, cover, reduce to low, and simmer 15 minutes. Turn off the heat and rest, covered, 10 minutes. Fluff and fold in 2 tbsp butter and 1/2 tsp salt.

Step 2: Prep and season the beef

Pat the beef dry. Season evenly with 3/4 tsp kosher salt and 1/2 tsp black pepper. Keep slices separated so they sear quickly later.

Step 3: Sear the beef

Heat a large skillet or sauté pan over medium-high. Add 1 tbsp neutral oil. When shimmering, sear beef in a single layer, 30–45 seconds per side, just until lightly browned. Work in 2–3 batches to avoid crowding. Transfer to a plate; keep juices.

Step 4: Caramelize onions and brown mushrooms

Reduce heat to medium. Add 2 tbsp butter. Add onions with a pinch of salt; cook, stirring occasionally, 6–8 minutes until softened and golden at the edges. Add mushrooms; cook 4–5 minutes until browned and their moisture evaporates. Stir in garlic; cook 30 seconds until fragrant.

Step 5: Build the roux and deglaze

Add 2 tbsp butter to the pan. Sprinkle flour over vegetables and stir constantly for 2 minutes to form a blond roux. Stir in tomato paste and cook 30 seconds. Pour in red wine; scrape up browned bits. Simmer and reduce by half, 2–3 minutes.

Step 6: Make the hayashi gravy

Whisk in beef stock and demi-glace, then add Worcestershire, soy sauce, ketchup, sugar, bay leaf, thyme, and black pepper. Bring to a gentle simmer and cook uncovered at about 200°F/93°C, stirring occasionally, 15–20 minutes until the sauce is glossy and thick enough to coat the back of a spoon.

Step 7: Finish with beef and serve

Return the seared beef and any collected juices to the pan. Simmer gently 3–5 minutes until the slices are just cooked and tender. Remove the bay leaf, swirl in the final 1 tbsp butter, and adjust salt and pepper. Spoon over buttered rice and garnish with chopped parsley.

Pro Tips

• Use thinly sliced hot-pot style beef for tenderness; partially freeze steaks 20 minutes to slice thinly at home.
• Let onions sit undisturbed for stretches to brown faster; a pinch of salt draws moisture and speeds caramelization.
• Don’t crowd mushrooms—give them space so they brown instead of steam.
• Nappe test: the gravy should coat the back of a spoon and hold a clean line when you swipe your finger. If too thick, whisk in a splash of stock; if thin, simmer a few more minutes.
• If the wine tastes sharp, cook 2–3 minutes longer, then balance with a small knob of butter or 1 tsp ketchup.

Variations

• Roux-Block Shortcut: Replace the flour and demi-glace with 1 hayashi rice roux block (about 100 g). After sautéing onions/mushrooms and deglazing with wine, add 2 cups (480 ml) water, bring to a simmer, then melt in the roux block and proceed.
• Omuhayashi: Top each serving with a soft, custardy 2–3 egg omelet. Slide it over the rice and split it open so it drapes into the sauce.
• Mushroom-Forward (Vegetarian): Swap beef for an extra 12 oz (340 g) mixed mushrooms and use vegetable stock. Add 1 tbsp white or red miso at the end (off heat) for savory depth.

Storage & Make-Ahead

Refrigerate sauce (separate from rice) in an airtight container up to 4 days; rice up to 2 days. Freeze sauce up to 3 months; thaw overnight in the fridge. Reheat gravy gently over low heat until simmering, loosening with a splash of stock or water. Reheat rice with a sprinkle of water, covered, in the microwave or steamer. Make-ahead: caramelize onions up to 2 days in advance and refrigerate.

Nutrition (per serving)

Approximate: 830 kcal; 34 g protein; 83 g carbohydrates; 38 g fat; 5 g fiber; 1150 mg sodium. Values will vary with exact beef cut, stock, and salt.