Hayashi rice
Hayashi Rice
Hayashi rice is one of Japan's classic yōshoku dishes, Western-influenced cooking adapted and absorbed into Japanese home cooking culture over more than a century. The dish consists of thinly sliced beef and onions simmered in a rich demi-glace style sauce made with tomato, Worcestershire sauce, red wine and beef stock, served over white rice. It is warming, deeply savoury and has a richness that feels celebratory without being difficult to produce at home. In Japan it is considered comfort food in the fullest sense, the kind of dish that evokes a sense of home and history in the same bite.
The similarity to European hashed beef is intentional, the dish is believed to have originated in the Meiji era as a Japanese interpretation of European beef stews, at a time when Western cuisine was fashionable and novel in urban Japan. Over the following century it settled into the repertoire of Japanese family cooking, where it sits comfortably alongside curry and omurice as a midweek staple. Pre-made roux blocks in the curry-style format are now widely available in Japan and simplify the cooking process considerably.
The equipment requirements are similar to those for Japanese curry: a heavy-bottomed saucepan or casserole for slow simmering without scorching, a good wooden spoon or ladle for stirring, and deep plates or shallow bowls for serving the rice and sauce together. The sauce should be cooked slowly for at least twenty to thirty minutes after the initial browning of the meat and onions to allow it to develop the depth and glossiness that distinguishes a good hayashi rice from a hurried one.
Served with a small side of Japanese pickles and a simple green salad, it makes a complete and satisfying meal with minimal effort.
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A traditional Japanese cypress wood rice spatula (shamoji). The smooth cypress surface releases cooked rice cleanly without tearing the grains, and adds a subtle natural fragrance. Material Japanese cypress (hinoki) Use Serving and mixing rice Origin Japan Cypress wood prevents...
AVAILABILITY: In stock (-4 items)
This Japanese microwave rice cooker lets you cook perfect fluffy white rice in under 15 minutes without a dedicated rice cooker. Compact, BPA-free, and easy to clean. Includes 1 rice cooker + measuring cup Dimensions 14 × H14 × 13.6...
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Renge Spoons Tetsu, a set of wide, flat-bowled ceramic renge spoons in a dark Tetsu glaze. The classic Japanese soup spoon for ramen, wonton soup, and noodle dishes. Includes 5 spoons, 17.7cm length each Material 18-8 stainless steel Care Dishwasher...
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Kuro Ramen spoons, a set of four wide-bowl ceramic spoons with a deep matte black Kuro glaze. Bold and minimal, ideal for modern ramen table settings. Includes 4 ceramic ramen spoons Length & Weight 15.7 cm, 80 g per set...
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The Serving Spoon for Rice is a Japanese paddle-style rice spatula (shamoji) with a non-stick coating that prevents cooked rice from sticking during serving. Clean, hygienic, and essential for every rice cooker. Country of Origin MADE IN JAPAN 🇯🇵 In...
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Nibishi Soy Sauce, premium Japanese double-brewed (saishikomi) soy sauce with a thicker consistency and richer umami. Ideal for sashimi and dipping. Product Typology Sashimi-damari / Amakuchi Shoyu (甘口醤油: Sweet & Viscous Southern Japanese Soy Sauce) Primary Pairing Fresh sashimi slices,...
AVAILABILITY: In stock (499 items)
Kujira Plates (set of 2), ceramic plates from the coordinated Kujira whale collection. Perfect for main dishes and sharing plates in a cohesive ocean-themed Japanese table setting. Collection Line "Kujira" (Traditional Hand-Painted Whale Motif) Vessel Profile Deep Rimmed Pasta, Rice,...
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Hayashi Rice Paste, a Japanese retort curry sauce inspired by hashed beef rice. Rich, dark, and slightly sweet. Pour over rice for an authentic Japanese yoshoku comfort meal. Includes 1 pack of 2 blocks (each block = 5 plates) Yield...