How to Make Hayashi Rice at Home

By Sudachi · 45 min

Ingredients

Instructions

1. Cube the bell pepper, thinly slice the mushrooms and the onion, and mince the garlic clove.
2. Toss the thinly sliced beef with a pinch of salt and pepper and ½ tbsp flour until evenly coated.
3. Heat a large pan over medium to medium-low and add 1 tsp oil. Add the beef and the mushrooms.
4. Brown the beef on both sides and sauté the mushrooms until browned. Transfer them to a heatproof container.
5. In the same pan, add the onion with a pinch of salt and cook until golden and soft, adding a splash of water if it sticks.
6. Add the minced garlic and bell pepper and fry for about 30 seconds, until fragrant.
7. Pour in 4 tbsp red wine, raise the heat to medium/medium-high, scrape the pan and simmer until the alcohol smell fades and the liquid turns syrupy.
8. Return the beef and mushrooms to the pan, sprinkle with ½ tbsp flour and mix. Add 1½ tbsp ketchup, 1½ tbsp Worcestershire sauce and ½ tsp koikuchi soy sauce, then stir-fry for 1 minute.
9. Pour in 300 ml beef bouillon and add the bay leaf. Mix, lower to a gentle simmer, stir occasionally and cook about 5 minutes, until the sauce thickens enough to coat the back of a spoon. Meanwhile, make the rice.
10. In a separate large pan or wok over medium, melt 1 tsp butter with the minced garlic. When fragrant, add the cooled cooked rice and stir-fry a few minutes until warmed through and evenly mixed. Sprinkle with 1 tsp parsley and turn off the heat.
11. Once the sauce has thickened, turn off the heat. Stir in ½ tsp instant coffee powder, 1 pinch nutmeg and 1 tbsp cold unsalted butter until the butter melts into the sauce.
12. Divide the rice between plates, spoon the hayashi beef generously alongside, and finish with a pinch of parsley.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionRiceBell pepperMushroomBeefButton mushroom