Hayashi Rice
Let's try one of the most popular rice dishes in Japan, Hayashi Rice. You can enjoy a rich, tomato-based flavor with just the right amount of acidity, complemented by the flavors of beef and onions.
Ingredients
- 17 oz. (480g) cooked Japanese white rice
- 7 oz. (200g) thinly sliced beef
- 7 oz. (200g) onion
- 0.35 oz. (10g) salted butter
- 2 Tbsp all-purpose flour (plain flour)
- 1 cup (240ml) water
- 1 tsp soy sauce
- 3 parsley leaves (optional)
Seasonings
- ⅕ cup (50ml) red wine
- ⅚ cup (200ml) unsalted tomato juice
- 1 Tbsp Japanese Worcestershire sauce (such as Kagome or Bull-Dog brand)
- ½ tsp salt
Instructions
- Cut the beef into 2 inch (5cm) wide strips. Slice the onion into 0.4 inch (1cm) pieces.
- Put the butter in a pan and heat it over medium heat. Once the butter has melted, add the beef and onion, and sauté until the beef changes color and the onion becomes translucent.
- Add flour to the pan and cook for about 30 seconds until it is no longer powdery.
- Add water and the seasonings (red wine, tomato juice, Japanese Worcestershire sauce, and salt) to the pan and bring the mixture to a boil. Once boiling, cover the pan and let it simmer over low heat for 30 minutes.
- Remove the lid, then add soy sauce to the pan and continue simmering for an additional minute.
- Serve the rice on one half of each plate and pour the sauce from the pan onto the other half. Garnish with parsley leaves for color (optional).
Notes
- You can store it in the refrigerator for up to 3 days.
Enjoyed this recipe?I would be happy if you shared it with your friends.