Omuhayashi is a combination of omurice and hayashi rice. Hayashi rice is a Western-style dish which is very popular in Japan. It’s a thick demi-glace sauce which often contains red wine, tomato sauce, beef, onions and button mushrooms. Since demi-glace takes forever to make, I use the Hayashi Rice Sauce Mix (like the boxed curry mix). It’s very quick and easy to make and goes well with omurice or with plain rice. The hayashi sauce mix can be found near the curry section in your Asian market or online.

If you’re making omuhayashi, you’ll need to make omurice. Click here for my omurice recipe.

Ingredients:

Hayashi Sauce
4 blocks Hayashi Sauce Mix(half a box)
2 cups water (2 to 2 1/2 cups)
4 oz sliced onions
4 oz sliced mushrooms
4 oz thinly sliced ribeye (optional)
1/4 teaspoon ground pepper
Omurice

Makes 3 to 4 Servings (Hayashi Sauce)

Cooking Instructions:

Step 1: To make the Hayashi Sauce, slice the onion and mushrooms. Heat a wok or large pot and add oil. Brown the beef. Add onion, mushrooms, and ground pepper and saute for 1 to 2 minutes.

Step 2: When the beef has cooked through, add 2 cups of water and let it come to a boil. Then add the hayashi cubes and stir well.

Step 3: Let the sauce simmer for about 2 minutes. The sauce is done once the cubes have melted and the sauce has thickened. Put aside and make the omurice. You can omit the chicken in omurice if you’re making beef hayashi.

Step 4: Serve the omurice with hayashi sauce on top or on the side. Enjoy!

This post is tagged beef, egg, Japanese, lunch, rice, Yoshoku

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