Hayashi Rice (Japanese Beef and Onion Brown Sauce Rice)
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Most of the time goes into the onions, cooked in butter for eight minutes or more until the edges turn brown.
Read more
Rush them and they only lose water without turning sweet, and the sauce ends up flat. The beef is cooked just until it changes color, then tomato paste, Worcestershire and flour turn the pan into a sauce that is spooned alongside the rice.
Ingredients
Instructions
- 1
Slice 250 g onion thinly, separating the strands so they cook evenly.
Loosen 180 g thinly sliced beef into bite-size pieces, and keep 2 cups cooked rice warm so the finished sauce can be served immediately.
- 2
Melt 1 tablespoon butter in a wide pan over medium-low heat.
Add the onion and cook for 8 to 10 minutes, stirring often, until the edges turn caramel brown without scorching.
- 3
Add the beef and raise the heat to medium just until the outside changes color.
Sprinkle in 1 tablespoon flour evenly, then stir for 1 minute so it coats the onion and beef without forming lumps.
- 4
Stir in 1 tablespoon tomato paste and 1.5 tablespoons Worcestershire sauce.
Cook over medium-low heat for 1 to 2 minutes, until the paste darkens slightly and the sharp acidity softens.
- 5
Add a small portion of the measured 350ml water and scrape up the browned bits.
Add the rest and simmer on low for 10 minutes, stopping before the sauce becomes too thick.
- 6
Turn off the heat when the sauce looks glossy, coats a spoon, and the beef and onion feel tender.
Spoon it generously over one side of the warm rice and serve while the sauce is hot.
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