Akari’s Recipe: Hayashi Rice with Browned Soy Sauce
Cook Akari's hayashi rice from scratch using browned soy sauce for deep, comforting flavor without instant roux.
“I thought that making it from scratch, using just a few simple seasonings, might allow people to experience the joy—and the quiet satisfaction—of creating something with their own hands,” she says.
The key to her recipe is browned soy sauce. Traditionally, hayashi rice gains its depth from demi-glace sauce or slowly caramelized onions. In Akari’s version, soy sauce takes on that role, being carefully heated until it becomes fragrant and slightly caramelized, adding a subtle bitterness and a rich, toasted aroma that give the dish its distinctive character. “This recipe first came together about eight years ago, and the version I make today has gradually taken shape over the past two or three years. It has become one of my everyday favorites—a dish I hope to continue cooking for many years to come,” Akari reflects.
It is the kind of comforting meal that makes you want to set aside a little extra time to prepare it. We hope it becomes a beloved recipe in your kitchen, too.
Ingredients (Serves 2)
- 7 oz (200 g) thinly sliced beef
- 1 onion (about 7 oz / 200 g), thinly sliced
- 1 Tbsp all-purpose flour, for coating the beef
- 1 Tbsp butter, for cooking
- 2 Tbsp soy sauce
- ½ tsp butter, for finishing
- A pinch of salt, to taste
- Plain yogurt, for topping
- Warm cooked rice
Sauce Base:
- 1 cup (240 ml) unsalted tomato juice
- ½ cup (120 ml) red wine
- 3 Tbsp mirin
- 1 bay leaf, if available
Instructions
1. Sauté the Onion and Cook the Beef
Lightly coat the beef with 1 Tbsp of flour, making sure it is evenly covered. Melt 1 Tbsp of butter in a 9-inch (22 cm) frying pan over medium heat. Add the onion and cook until softened.
Push the onion to one side of the pan and add the beef to the empty space. Sprinkle with 1 Tbsp of water and cook while gently separating the slices.
2. Brown the Soy Sauce
Combine the beef and onion, scraping up any browned bits from the bottom of the pan as you stir. Once the beef is almost cooked through, move everything to one side and increase the heat to medium-high.
Add 2 Tbsp of soy sauce to the empty space and let it simmer until its aroma becomes rich and fragrant. Mix everything together and continue cooking briefly.
3. Simmer with Tomato Juice and Red Wine
Add the sauce base and bring to a boil. Cover and simmer over low heat for about 15 minutes.
Remove the lid and cook over medium-high heat for another 2 minutes, allowing the sauce to reduce slightly. Turn off the heat, add ½ tsp of butter, and stir until combined.
Taste and adjust the seasoning with a pinch of salt, if needed. Serve over warm rice and finish with a small spoonful of plain yogurt.
Hasegawa Akari
Hasegawa Akari, a chef and dietitian, transitioned from being a child actor to studying nutrition in college. She gained fame in 2022 with her recipes on social media and has since become a popular influencer, contributing to magazines, websites, and cooking events.
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@Monte Delmar – Thank you so much for your kind words! We’re glad to hear that you enjoy our recipes and that our wares have found a special place in your home.
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I love these recipes and enjoy purchasing from Musubi Kiln as their wares are very special gifts and treasures when using in my own home. I wonder though if you could please work with this system to include pdf or printer functions that way a person can save the recipe thanks.