*Hayashi* rice, also called hashed beef, is a Japanese dish of beef stew served with rice. *Hayashi* rice is known as a *yoshoku* (Western-style dish) because it features French influences of a dark roux used as a thickener and a flavorful demi-glace sauce.\nRoux is a combination of flour and fat that is cooked and used as a base to thicken and flavor sauces. The method for [making roux](https://www.masterclass.com/articles/how-to-make-a-roux-step-by-step-guide) uses one part oil or fat to one part flour, whisked constantly over heat until it reaches an optimal shade of color—ranging from white to dark brown.\n\n*Hayashi* rice is made with a dark brown roux, which adds toasty flavor but requires constant vigilance to avoid burning. Home cooks may use instant roux blocks to simplify this process. You can even buy roux blocks flavored with demi-glace sauce, similar to Japanese curry bricks.\nDemi-glace is a concentrated, flavorful glaze that is used as the foundation for a number of French sauces. Its name means “half-glace,” a reference to *glace de viande*, or “meat glass.” Demi-glace is a very thick syrup historically used to glaze meats, now more commonly used in small amounts to add concentrated flavor and body to sauces. It is made by reducing stock down to between a quarter and half of its original volume, or by combining one part [sauce espagnole](https://www.masterclass.com/articles/what-is-sauce-espagnole-learn-how-to-make-sauce-espagnole) with one part stock and reducing that by half for a concentrated source of [umami](https://www.masterclass.com/articles/what-is-umami-learn-about-umami-and-how-to-incorporate-umami-flavors-in-your-cooking). Since demi-glace is time-consuming to make, Japanese grocery stores often sell canned demi-glace sauce.\n\nFollow these steps to make the nutty brown roux that gives *hayashi* rice its creamy texture. A basic roux starts with one part fat (usually butter) to one part flour, by weight.\n\n1. Melt the butter in a saucepan over medium-low heat.\n2. Add the flour.\n3. Using a wooden spoon, combine the butter and flour, stirring constantly.\n4. Continue to cook, stirring constantly, until roux is a deep caramel brown, being careful not to burn the roux, about 10 minutes.\n5. Remove from the heat and add liquid of choice (typically stock or broth) and stir constantly until the roux forms a thick paste.\n\nLearn how to make one of Japan's most popular Western-style recipes.