Hayashi Rice
Hayashi Rice Recipe (Japanese Beef Stew Over Rice)
If you’re looking for a cozy, family-friendly Japanese meal, this Hayashi Rice recipe (no roux required) is one of my go-to comfort dishes.
Instead of using a boxed roux, this version builds rich flavor from scratch with caramelized onions, red wine, and a simple combination of pantry ingredients like ketchup, Worcestershire sauce, and tomato sauce.
It’s more customizable, and just as satisfying as the classic version - perfect for an easy homemade dinner.
What Is Hayashi Rice?
Hayashi Rice (ハヤシライス) is a classic Japanese comfort dish made with thinly sliced beef, onions, and mushrooms simmered in a rich demi-glace-style sauce. It has a slightly Western influence but is uniquely Japanese in flavor—similar to Japanese curry, but lighter, tangier, and more tomato-forward. Traditional Hayashi Rice is often made with store-bought roux blocks, but after I found this recipe, I make from scratch.
Why You’ll Love This Recipe
No roux or boxed mix needed
Made with simple pantry ingredients
Lighter yet still rich and flavorful
One-pot, easy weeknight meal
Kid-friendly and customizable
Helpful Tip
This recipe skips the roux completely and instead builds flavor naturally through:
Deeply caramelized onions
Red wine reduction
A balance of ketchup, Worcestershire sauce, and tomato sauce
The result is a sauce that’s just as rich, but feels lighter and more homemade.
RECIPE
Servings: 5-6
Time: 60 min
Ingredients:
1 lb shaved beef steak or stew beef
1 medium onion
8 oz mushrooms
Cooking oil
3 tbsp butter (divided)
Salt and pepper
sauce base
1 cup red wine
3 tbsp ketchup
3 tbsp mirin
3 tbsp okonomi sauce or worcestershire sauce
1 tbsp soy sauce
1 can tomato sauce (plain)
1 tbsp vegetable bouillon (powder)
1 bay leaf
Instructions:
Prep Ingredients
Thinly slice the onion.
Slice mushrooms.
If using stew beef or the shaved beef pieces are large, cut into bite-sized pieces for quicker cooking.
Season the beef lightly with salt and pepper.
Caramelize the Onion
Heat cooking oil and 2 tbsp of butter in a pot over medium heat.
Add the sliced onions and sauté slowly for about 15 minutes, they become deeply golden and soft.
*This step builds the foundation of flavor, so don’t rush it.
Cook the Beef
Add the seasoned beef to the pot.
Stir-fry until the beef is about halfway cooked, allowing it to absorb the flavor from the onions.
Simmer with Red Wine
Pour in the red wine gradually in 2–3 additions, letting it simmer and reduce each time before adding more.
Continue cooking for about 15 minutes, until most of the liquid has evaporated.
Build the Sauce
Stir in the ingredients: Ketchup, Worcestershire sauce, Mirin, Soy sauce
Once combined, add the tomato sauce and mix well until smooth.
Simmer the Stew
Add the vegetable bouillon powder and the bay leaf.
Let the mixture simmer gently for about 10 minutes, allowing all the flavors to meld together.
Add Mushrooms & Finish
Add the sliced mushrooms and cook for another 5 minutes, until tender.
Stir in the remaining 1 tbsp butter at the end to give the sauce a rich, glossy finish.
Serve
Serve the Hayashi sauce over a bowl of warm steamed rice.
Garnish with chopped parsley if desired for a fresh touch.
My kitchen tool:
FAQ
Do I need roux for Hayashi Rice?
No! This recipe is completely roux-free and uses simple pantry ingredients to create a rich, flavorful sauce.
Is this healthier than using roux?
Since it skips processed roux, this version can feel lighter and allows you to control the ingredients more easily.
Will it still taste authentic without roux?
Yes! While slightly lighter, it still has the classic sweet-savory depth that defines Hayashi Rice.
