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 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

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!

Hayashi Rice is a classic Japanese supper kids just love!!All you need is a box of Hayashi paste.It tastes even better the next day.

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

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 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

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

Takikomi-gohan is soy sauce-flavored rice that cooks fish, meat, and vegetables with rice.

Highly nutritious and delicious dried veggies are a current boom in my household Especially mushroom types. Since I never fail to have some stocked up, I have been re ing delicious recipes This time, the supermarkets were selling the packages of torn up shimeji at a cheap price, so I bought a bunch and dried them.Since the flavor that comes out of them is really nice, you shouldn't reconstitute the shimeji mushrooms before adding to the rice cooker. But please remember to add them to the rice before adding the water. It also tastes great if you add carrot, aburaage, or other ingredients and cook everything together. Recipe by Heartful Kitchen Rei

I copied the famous baked curry from Mojikou in Fukoka prefecture. I happened to have leftover Hayashi rice and my husband was out for drinks that night, so I came up with this recipe to have an easy dinner with my daughter.If there's too much Hayashi sauce it gets too watery so use rice to adjust the consistency.Be careful not to burn yourself when taking the the container from the oven.When baking in the oven, bake at 250℃. Recipe by Miashanmama