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The preparation:
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First, prepare the demi-glace.
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Now season the beef with salt, pepper, and two tablespoons of red wine.
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Slice the onions into half-moons.
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Slice the mushrooms too.
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Heat 1 tablespoon of olive oil in a pot and brown the meat in it.
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Once the meat is no longer pink, remove it from the pot and melt 1 tablespoon of butter in the same pot.
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Add the onions, some salt, and minced garlic, and sauté the onions until they soften slightly.
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Now add 1 tablespoon of tomato paste, 120 ml of red wine, 4 tablespoons of Worcestershire sauce, 1 tablespoon of soy sauce, 3 tablespoons of ketchup, and 2 teaspoons of brown sugar.
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Mix the onions and spices well, then add 320 ml of tomato juice and the demi-glace sauce.
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The browned beef, the mushrooms, and the bay leaf also go back into the pot.
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Bring everything to a boil, and remove any foam if it rises to the surface.
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Let the Hayashi Raisu simmer for about 15 minutes.
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Now it's time to taste: Taste the stew and add salt if necessary.
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Finished! Arrange rice on one side of the plate and the Hayashi Raisu on the other. Enjoy!
Table of contents:
Summary
Hayashi Raisu, a savory and mildly sweet Japanese dish, features thinly sliced beef in a rich dark sauce, served over fluffy white rice. This hearty beef stew is a popular choice among families and loved by people of all ages in Japan. Originating as a Yoshoku—Japanese Western-style cuisine—it emerged during the mid-19th century when foreign influences, particularly from the U.S., introduced new recipes that were adapted to local tastes. The name may derive from a chef named Hayashi or reference the British dish "Hashed Beef." The heart of Hayashi Raisu lies in its thick brown sauce, known as Demi-Glace, made from red wine, pureed tomatoes, root vegetables, and meat broth, and can be enhanced with various vegetables and perfectly cooked Japanese rice. For those seeking authenticity, homemade Demi-Glace is recommended, but store-bought options are also available for convenience. Detailed instructions for cooking both the rice and Demi-Glace, as well as tips for slicing beef, are provided for enthusiasts looking to recreate this delicious dish at home.Hearty, spicy, and with a slightly sweet note: Hayashi Raisu is a delicious beef stew with thinly sliced meat in a dark sauce, served on a bed of fluffy white rice. The combination of heavy red wine and fruity tomatoes, earthy mushrooms, and some sweet honey as flavor carriers creates a wonderfully mild umami taste. Hayashi Raisu is particularly popular with families with children, but it is a favorite among Japanese people of all ages!
How was Hayashi Raisu created?
The beef stew is a Yoshoku – a Japanese dish in Western style. Other examples include Poteto Sarada (potato salad) and Korokke (croquettes). These dishes originated when the strict isolation of the Japanese from the rest of the world was lifted in the mid-19th century, and suddenly merchants from everywhere, but especially from the USA, came to Japan. These travelers brought their own recipes—and the Japanese adapted and adjusted them to the local taste and available ingredients.
Where does the name Hayashi Raisu come from?
That is not entirely clear. One theory suggests that a chef named Hayashi created the dish for a company canteen. Another supposes that the word "Hayashi" refers to the British dish "Hashed Beef," which is served on rice—hence, Raisu.
What do I need for Hayashi Raisu?
You can definitely prepare this dish yourself. However, if you want to cook a truly authentic version, it will take some time. Alternatively, you can use a pre-made sauce base for the sauce.
The Demi-Glace
The heart of Hayashi Raisu is the thick brown sauce. It is the French demi-glace, which consists half of a classic dark gravy and half of a meat broth. It is not difficult to prepare the demi-glace, but you do need some patience. Tip: You can also use demi-glace for many Western dishes—or freeze it and then thaw it when needed. So feel free to make a bit extra. For the demi-glace, you need:
- Red wine
- Tomato puree
- Root vegetables (onion, celery, and carrots)
- Meat broth
- Roux (flour-oil mixture to thicken the sauce)
Tip: If you want to make it easier, simply replace the homemade with a store-bought demi-glace!
The Ingredients
Thinly sliced beef, onions, and mushrooms are classic ingredients for Hayashi Raisu. You can also add peas or other vegetables that you particularly like. Caution: Do not replace the meat with cubed beef. That would distort the flavor. To get thin slices of meat, you can either ask your butcher to cut the meat for you—or freeze the raw meat and then slice it yourself with a sharp knife while it's partially frozen. Sometimes you can also find thinly sliced meat in Asian stores.
The Rice
The hearty sauce is wonderfully complemented by the mild, fluffy rice. To help you prepare perfect Japanese rice, we have created a guide that we have linked further below. Tip: If you frequently cook rice, a rice cooker might be very practical. Here we have compared some rice cookers for you.
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