Elegant Homemade Hayashi Rice
Create Delicious Hayashi Rice with This Simple Recipe
Introducing Hayashi Rice, a special homemade delicacy! The secret to a delicious Hayashi Rice lies in its sauce. This recipe uses convenient store-bought sauce to create a flavorful sauce quickly and easily, along with detailed instructions to complete a wonderful meal. Try making Hayashi Rice for special occasions or even for a regular day!
Main Ingredients- Beef (for curry or bulgogi) 100g
- 1 Onion
- 1/2 Zucchini (or 1 medium potato)
- 1/3 Carrot
- 1 handful of Button Mushrooms (approx. 4-5)
- 4 Eggs (for omelet garnish)
Sauce Ingredients- Demiglace Sauce (Steak Sauce) 8 Tbsp
- Ketchup 6 Tbsp
- Oyster Sauce 4 Tbsp
- 200ml Red Wine (approx. 1 paper cup)
- Demiglace Sauce (Steak Sauce) 8 Tbsp
- Ketchup 6 Tbsp
- Oyster Sauce 4 Tbsp
- 200ml Red Wine (approx. 1 paper cup)
Cooking Instructions
Step 1
First, peel and thinly slice the onion into half-moon shapes. Slicing them this way helps them maintain their shape and release more flavor as they cook.
Step 2
Wash and dice the carrot and zucchini into approximately 1.5cm cubes. Leave the skin on for added nutrients and texture. Cutting them into larger pieces provides a satisfying bite and complements the sauce well.
Step 3
If you prefer to use potatoes instead of zucchini, prepare one medium potato and dice it into similar-sized cubes. Potatoes make the dish heartier and add a wonderfully soft texture.
Step 4
Cut the beef into approximately 1.5cm cubes as well. Using pre-cut beef like curry cut or bulgogi cut will make preparation easier.
Step 5
Gently wipe the button mushrooms clean and cut them into quarters or halves. The mushrooms add a wonderful earthy aroma that enriches the Hayashi Rice sauce.
Step 6
Now, let’s make the delicious Hayashi Rice sauce! Preparing the sauce before sautéing the ingredients will save you time during cooking.
Step 7
Measure and prepare all the ingredients needed for the sauce: Demiglace sauce, oyster sauce, ketchup, and red wine for added depth of flavor.
Step 8
In a large bowl or pot, combine 8 tablespoons of Demiglace sauce (you can substitute with steak sauce), 4 tablespoons of oyster sauce, and 6 tablespoons of ketchup. This ratio forms the basis of a rich and balanced flavor.
Step 9
Pour in 200ml of red wine (about 1 paper cup) and stir everything together thoroughly with a whisk or spoon until well combined. The red wine helps to remove any gaminess from the meat and adds a sophisticated flavor.
Step 10
Heat a little cooking oil in a large pan or pot over high heat. Add the cubed beef and stir-fry until it’s nicely browned on all sides. Searing the beef first locks in the juices and enhances its flavor.
Step 11
Once the beef is partially cooked, add the diced carrots, zucchini, mushrooms, and onions in that order. If you’re using potatoes, add them right after the beef and stir-fry them first, as they take longer to cook than other vegetables. Sauté until the vegetables are slightly translucent.
Step 12
When the vegetables are about half-cooked, pour in all the prepared sauce and reduce the heat to medium. Stir constantly with a spatula, scraping the bottom of the pan to prevent sticking, and let it simmer for about 5-7 minutes. This allows the vegetables to soften and the sauce to meld with the ingredients.
Step 13
If the sauce becomes too thick, add a little water to reach your desired consistency. If it’s too thin, continue simmering over medium heat to let it reduce. This recipe makes approximately 3 servings.
Step 14
While the sauce is simmering, prepare the egg garnish. Crack 4 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them thoroughly with a fork or whisk. No extra salt is needed for the omelet.
Step 15
Pour the whisked egg thinly into a lightly oiled pan over medium heat and cook until golden brown on both sides, creating an omelet. For a generous 3-serving portion, use all 4 eggs for 3 omelet sheets. If you only need 2 sheets, use 2-3 eggs.
Step 16
Cut the cooked egg omelets into pieces large enough to cover the rice. I used a small mini-pan to cook them to the size of a rice bowl. Cooking the omelet over medium heat ensures it doesn’t burn and develops a beautiful color.
Step 17
Fill a rice bowl with warm rice, pressing it down firmly with a spoon or spatula to shape it. Packing the rice tightly is key to preventing it from falling apart when inverted onto the plate.
Step 18
Invert the filled rice bowl onto a serving plate. Gently shake the bowl to release the rice cleanly.
Step 19
Neatly place the round egg omelet garnish on top of the rice.
Step 20
Finally, generously ladle the warm, delicious Hayashi Rice sauce over the rice and omelet. Your elegant homemade Hayashi Rice is now ready! Enjoy your meal!
