Hayashi Rice

not quite katsu curry

Hayashi Rice was born in Hyogo, Japan where is famous for Kobe beef. Having thrived off of sea trade, Hyogo was the recipient of much Western influence. Hayashi Rice also has a strong western influence with the use of beef, tomatoes, demi-glace and often red wine, but funny enough, it's so unknown in western countries! Try our easy Hayashi Rice recipe. Itadakimasu.



  • 960g Steamed Rice

  • 300g Kobe or Wagyu Beef (sliced)

  • 1 Large Onion (thinly sliced)

  • 1 Garlic Clove (Sliced)

  • 8 Mushrooms (sliced)

  • 2 tbsp Plain Flour

  • 200ml Water

  • 200ml Tomato or Apple Juice

  • 2 tbsp Worcester Sauce or BBQ Sauce

  • 2 tbsp Ketchup

  • 1 Beef Stock Cube

  • 1 Bay Leaf

  • 1 tbs Soy Sauce

  • 1/2 tbsp Butter

  • 1/2 tbsp Oil


  1. Heat the oil in the large sauce pan over medium-high heat and add the beef. Cook until browned all over.

  2. Melt the butter in the same pot. Add the onion and garlic. Cook until browned.

  3. Add the mushrooms and cook for 5mins

  4. Add the plain flour and stir continuously for 3mins. Be careful not to burn on the bottom of the sauce pan.

  5. Add the water, tomato juice, Worcester sauce, ketchup, beef stock, bay leaf.

  6. Bring it to the boil.

  7. Cover, lower the heat, and simmer for 30 mins.

  8. Add the soy sauce.

  9. Serve with rice.


You can also serve with an omelette on the rice to make it even more special!