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

I fondly recall my mother often making this dish. No roux is needed to make this hayashi rice. My children also love it. This is our family's version of hayashi rice!Cheap meat that's on sale is fine.When first adding the water, it will turn white-ish, but will soon become thick, so don't worry! Recipe by Minnanoanego

I wanted to make a delicious and healthy dish with the ingredients I have at hand.If it's not too difficult, you can serve this with finely shredded cabbage on the side! Recipe by Stylish Mama

Hayashi Rice is one of very popular dishes in Japan, and especially for my family, is the great way to take in tons of vegetables at a time!

No roux needed! This is a recipe for Hayashi Rice made with sauce and ketchup. Enjoy the classic taste of a Western-style restaurant dish easily at home.The origin of this recipeThe Hayashi sauce made with the spicy yet mild Kagome 'Matured Sauce Worcestershire' and the rich flavor of Kagome 'Tomato Ketchup' is gentle and nostalgically delicious. Pour it generously over rice and enjoy the rich flavor.

This is a vegetarian hayashi rice variation of a tomato-based curry recipe that I always use.I used canned tomatoes. When using whole tomatoes, make sure to mash them before adding to the rest of the ingredients. Use your favorite kind of mushrooms and however much you'd like. For 2 servings. Recipe by Saishokubeginnernano

I made this for my eldest daughter, who finds hayashi rice made from commercial roux mix to be too sour.If you stir-fry the meat for too long it'll become tough, so add the sauce when the meat is still a bit raw .This is also delicious served with bread or pasta. Recipe by Myumako

This recipe is not original one. This is a memorandum for my maid.

We make hayashi rice a lot. As time went by, I gradually settled on this method which uses a generous amount of red wine.You don't need a lot of flavorings or soup stock granules and so on; the simple combination of beef and wine is delicious enough.Once you add the red wine, make sure to simmer rapidly to evaporate the alcohol. If you're using tomato juice, just simmer until it's blended with the beef and the liquid in the pan has reduced to about half.Once the demi-glace sauce is added, don't let it burn. If you overcook this stew, the beef will get tough so watch out! Recipe by Mawaru7

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.By adding mushrooms, you will add a lot of great tasting stock to the stew.Microwave the onion to cut down on the cooking time.If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.)Add a bay leaf if you like to make the stew even more authentic tasting. Recipe by Miashanmama

Featured in a recipe book, thank you so much! This dish is quick to prepare and loved by both kids and adults. Enjoy this homestyle Hayashi Rice! The origin of this recipe: I wanted my children to experience the nostalgic taste I enjoyed as a child, so I recreated it from memory. It's a comforting taste from the Showa era.