Dry Hayashi Beef Rice Bowl

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4


  • Dry hayashi beef
  • 2 tablespoon oil
  • 150 gram carrot, diced
  • 1 onion, cut into 2 halves, dice one half, and thinly slice the other half
  • 300 gram ground beef
  • 2 teaspoon cornstarch
  • 1 cup beef stock/water
  • 1/4 cup tomato ketchup
  • 2 tablespoon tonkatsu sauce (or Worcestershire sauce)
  • 2 tablespoon sake
  • Other ingredients
  • steamed white rice (4 servings)
  • 4 poached eggs/onsen tamago (soft-boiled eggs)/hard-boiled eggs


  1. Heat oil over medium-high heat in a large skillet/frying pan. Sauté diced carrot and diced onion (reserve the sliced onion for later) until the onion is translucent.
  2. Add ground beef, corn starch, and 1/2 cup of beef stock to the skillet/pan. Stir to break the ground beef. Cook it for 3 minutes.
  3. Pour the rest of the beef stock, along with tomato ketchup, tonkatsu sauce, and sake. Cook until the liquid is almost dry. About 15 minutes.
  4. Meanwhile, heat 1/2" of oil in a small frying pan/pot. Once the oil is hot, fry the thinly sliced onions until golden brown and crispy. Remove fried onion with a slotted spoon and place on a kitchen paper towel to remove excess oil.
  5. To assemble, divide rice into four serving bowls, top each with 1/4 of beef, one egg (season with salt and pepper), and 1/4 of fried onions. Serve immediately.

Another great recipe by https://dailycookingquest.com.