Rice bowl is one of the main staple of quick and cheap Japanese lunches, basically the stuff that fuels most Japanese salary man ;) One of my favorite rice bowl is hayashi beef rice bowl. At a glance, hayashi beef rice looks like curry rice, but hayashi rice is sweet and fruity while curry rice tends to be more spicy .
Hayashi Beef: Dry vs. Wet (Original)
Original hayashi beef is more wet instead of dry, and the main liquid is actually red wine, the fruitier the better, so you can even get away with using port wine. But since I don’t regularly stock red wine in my pantry, I opt to just use sake and go with the dry version. One of these days when I magically remember to stock some red wine, I will share the original version of hayashi beef rice bowl with you. Meanwhile, just make this dry version, I promise it is just as good as the wet version :)
Rice, Poached Egg, and Crispy Onions
Since this is a rice bowl, the hayashi beef in itself is just one part of the equation. For a complete hayashi beef rice bowl, you will also need:
- steamed white rice
- poached eggs
- crispy onions
For the eggs, you can stick with poached eggs, or make some onsen tamago, or just mash hard boiled eggs and season with salt and pepper. If you are not in the mood to fry onions, you can cut nori into thin strips, but crispy onions is superior in my opinion.
Other Japanese rice bowl recipes
If you love this hayashi beef rice bowl, you may want to try my recipes for other Japanese rice bowls too. They are all equally delicious, and quick and easy to prepare:
Dry Hayashi Beef Rice Bowl
- 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 corn starch
- 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
- 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.
- Add ground beef, corn starch, and 1/2 cup of beef stock to the skillet/pan. Stir to break the ground beef. Cook for 3 minutes.
- 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.
- 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 slotted spoon and place on a kitchen paper towel to remove excess oil.
- 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.