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Hayashi Rice

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


Slice the onions to 7 mm wedges and cut the meat into 2~3 cm pieces. Puree the tomatoes in a food processor. Put butter and garlic oil in a deep frying pan. When the butter has melted, sweat the onions. Add the meat and stir-fry. When the meat has browned, add the red wine, canned tomatoes, water, and soup stock granules. Simmer for 20 minutes over medium-low heat. 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. * Chicken Curry * Turmeric Rice Kabocha Croquette Ketchup Rice Doria

Source: cookpad.com