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Hayashi Rice

Hayashi Rice

You can make a rich hayashi rice with canned tomatoes and store-bought hayashi roux.

Ingredients: 3~4 servings

Thinly sliced beef
250 g
Onion
1 large
Butter
20 g
Garlic oil
1 teaspoon Recipe ID: 1721243
Canned tomato
100~200 g
Water
400~500 ml
Bouillon
2 teaspoons
Red wine
2 tablespoons
Store-bought hayashi roux
2~3
Japanese Worcestershire-style sauce
1
Sugar
1 teaspoon
Salt
to taste
★Butter
10 g
★Dried parsley
1/2 teaspoons Recipe ID: 628639
★Salt
a small amount
Plain cooked rice
2 rice cooker cups worth (360ml uncooked)

Steps

1. Slice the onions to 7 mm wedges and cut the meat into 2~3 cm pieces. Puree the tomatoes in a food processor.
2. Put butter and garlic oil in a deep frying pan. When the butter has melted, sweat the onions. Add the meat and stir-fry.
3. When the meat has browned, add the red wine, canned tomatoes, water, and soup stock granules. Simmer for 20 minutes over medium-low heat.
4. Once simmered, add the store-bough roux, Japanese Worcestershire-style sauce, sugar, and salt to season. Make parsley rice, transfer to a plate, and top with the sauce.
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Story Behind this Recipe

Hayashi rice is too rich with just the roux cube, so I always add canned tomatoes.
My family prefers a tomato-based hayashi rice than demi-glace based.
I modify the ingredients every time.