Hayashi Rice
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. Recipe by Yuuyuu0221
Hayashi Rice
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. Recipe by Yuuyuu0221
Cooking Instructions
- 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.
- 5
- 6
- 7
Kabocha Croquette
- 8
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