Slice the onions to 7 mm wedges and cut the meat into 2~3 cm pieces. Puree the tomatoes in a food processor.
Put butter and garlic oil in a deep frying pan. When the butter has melted, sweat the onions. Add the meat and stir-fry.
When the meat has browned, add the red wine, canned tomatoes, water, and soup stock granules. Simmer for 20 minutes over medium-low heat.
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.
Step 1 - If you don't have a food processor, mash the ingredients while simmering. Step 3 - If you increase the amount of canned tomatoes, decrease the water (the water and tomatoes together be about 600 ml combined). Step 4 - Mix the cooked rice with butter, parsley (fresh if you have it), and salt. It's also delicious with shimeji mushrooms.