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Hayashi Ground Beef (Dry)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 2 people 1x
  • Category: Beef
  • Cuisine: Japanese


A delicious ‘no sauce’ take on the classic hayashi curry.


  • 1/3 carrot (peeled and diced into small cubes)
  • 1 medium onion
  • 1 tablespoon canola oil
  • 150 grams lean ground beef
  • 1 teaspoon corn starch
  • 1 cup beef broth
  • 2 tablespoon ketchup
  • 1 tablespoon sake
  • 1 tablespoon worcestershire sauce
  • 1 boiled egg


  1. Slice onion half. One half will be for frying, the other will go in with the dry curry.
  2. Slice one half into thin half moons. Finely chop the other one.
  3. Boil egg and cut into small pieces or mash with a fork. Season well with salt and pepper.
  4. Heat oil and add onions and carrots. Cook for 3 minutes.
  5. Sprinkle corn starch on top of ground beef and add to the vegetables. Add 1/4 cup beef broth and break the ground beef while stirring. Cook for 3 minutes or until the beef has cooked through.
  6. Add beef broth, ketchup, sake and worcestershire sauce. Mix well and cook for 10 minutes or until all the liquid has evaporated. Season with salt and pepper.
  7. Fry onions in a separate pan until crispy. (with some oil)
  8. Put rice on a plate, top with curry, eggs and fried onions.


Hayashi ground beef will keep refrigerated for up to 4 days.


  • Serving Size: Includes 1 cup cooked Japanese rice per serving
  • Calories: 525
  • Sugar: 9.7 g
  • Sodium: 540.7 mg
  • Fat: 12.2 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 70.8 g
  • Fiber: 2.1 g
  • Protein: 26.5 g
  • Cholesterol: 138 mg
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