Hayashi Rice Recipe

Name: Hayashi Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams Thinly sliced beef; 1 large Onion; 20 grams Butter; 1 tsp Garlic oil; 200 grams Canned tomato; 500 ml Water; 2 tsp Bouillon; 2 tbsp Red wine; 3 Store-bought hayashi roux; 1 Japanese Worcestershire-style sauce; 1 tsp Sugar; 1 Salt; 10 grams Butter; 1/2 tsp Dried parsley; 1 dash Salt; 700 grams Plain cooked rice

Servings: persons

250 grams Thinly sliced beef
1 large Onion
20 grams Butter
1 tsp Garlic oil
200 grams Canned tomato
500 ml Water
2 tsp Bouillon
2 tbsp Red wine
3 Store-bought hayashi roux
1 Japanese Worcestershire-style sauce
1 tsp Sugar
1 Salt
10 grams Butter
1/2 tsp Dried parsley
1 dash Salt
700 grams Plain cooked rice

1
Slice the onions to 7 mm wedges and cut the meat into 2~3 cm pieces.
2
Puree the tomatoes in a food processor.
3
Put butter and garlic oil in a deep frying pan.
4
When the butter has melted, sweat the onions.
5
Add the meat and stir-fry.
6
When the meat has browned, add the red wine, canned tomatoes, water, and soup stock granules.
7
Simmer for 20 minutes over medium-low heat.
8
Once simmered, add the store-bough roux, Japanese Worcestershire-style sauce, sugar, and salt to season.
9
Make parsley rice, transfer to a plate, and top with the sauce.
10
* Chicken Curry *
11
Turmeric Rice
12
Kabocha Croquette
13
Ketchup Rice Doria

885

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 250 grams Thinly sliced beef, 1 large Onion, 20 grams Butter, 1 tsp Garlic oil, and more.

Yes, Hayashi Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hayashi Rice

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