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Hayashi Rice

not quite katsu curry

Hayashi Rice is a dish that originated in Hyogo, Japan, which is also known for its famous Kobe beef. Hyogo has a rich history of sea trade, which has brought in Western influences that have made their way into the local cuisine. Hayashi Rice is a perfect example of this, with its use of beef, tomatoes, demi-glace, and even red wine. Despite its Western influences, this dish remains relatively unknown in Western countries. But fear not, as we have an easy Hayashi Rice recipe that you can try at home. 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 oil in a large saucepan over medium-high heat. Add the beef and cook until it is browned all over.

  2. Melt the butter in the same pot. Add the onion and garlic and cook until they are browned.

  3. Add the mushrooms and cook for 5 minutes.

  4. Add the plain flour and stir continuously for 3 minutes, being careful not to burn the bottom of the saucepan.

  5. Add water, tomato juice, Worcestershire sauce, ketchup, beef stock, and bay leaf to the pot. Bring the mixture to a boil.

  6. Lower the heat, cover the pot, and let it simmer for 30 minutes.

  7. Stir in soy sauce.

  8. Serve the Hayashi Rice with rice.

Optional: Serve the Hayashi Rice with an omelette on top of the rice for an extra special touch.

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