Homemade Rich Hayashi Rice
Rich Hayashi Rice Recipe Using Solid Roux Blocks: A Delicious Alternative to Curry
I made Hayashi Rice at home, a perfect hearty rice bowl dish. It offers a different charm compared to curry. This recipe is designed to be enjoyed with its smooth texture and deep flavor.
Ingredients for Hayashi Rice- 2 medium onions
- 4 medium potatoes
- 400g thinly sliced beef (for bulgogi)
- 1/3 carrot
- 2 Tbsp minced garlic
- 2 Tbsp ketchup
- 0.5 Tbsp chicken stock (or kelp broth)
- Cooking oil, as needed
- 8 blocks of solid Hayashi Rice roux (store-bought)
- 1-2 Tbsp cooking wine or mirin (to remove beef odor)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the onions, which will add sweetness and depth to the Hayashi Rice. Peel and wash 2 medium onions, then slice them thickly into about 0.5cm strips. Sliced onions will cook down to a soft, sweet consistency.
Step 2
Peel and wash 4 medium potatoes, then cut them into roughly 2cm cubes. Potatoes are a key ingredient for adding creaminess and making the dish satisfying. Try to keep the pieces relatively uniform so they cook evenly. Avoid cutting them too small, as they might disintegrate.
Step 3
Cut 1/3 of a carrot into cubes, slightly smaller than the potatoes, about 1.5cm. Carrots add color and a hint of sweetness. Since they can take a bit longer to cook than potatoes, matching their size ensures they soften nicely together.
Step 4
Now, let’s prepare for sautéing the ingredients. Use a large pot or a deep skillet. Add the cubed potatoes and carrots to the pot. Then, add 2 tablespoons of minced garlic. The garlic will help to develop the aromatic base of the dish.
Step 5
Pour a generous amount of cooking oil into the pot. Sauté the vegetables and minced garlic over medium heat for about 2-3 minutes. This step lightly cooks the vegetables and brings out the fragrance of the garlic, enhancing the overall flavor profile of the Hayashi Rice.
Step 6
Once the vegetables are slightly softened, add the thinly sliced beef (for bulgogi) and the sliced onions to the pot. To eliminate any gamey odor from the beef, sprinkle in 1-2 tablespoons of cooking wine or mirin, along with a pinch of black pepper. Stirring and cooking them together will meld the flavors beautifully.
Step 7
Continue to stir-fry until the beef is no longer pink and has turned a uniform brown color, about 3-5 minutes. Properly browning the beef seals in its juices, ensuring a more tender and flavorful result.
Step 8
Now it’s time to add liquid and simmer. Pour 1500ml (about 6 cups) of water into the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes, or until the potatoes and carrots are completely tender. Skim off any foam that rises to the surface for a clearer broth.
Step 9
When the vegetables are tender, add all 8 blocks of the solid Hayashi Rice roux to the pot. Stir continuously with a spoon or ladle, making sure the roux dissolves completely and doesn’t stick to the bottom of the pot. Keep stirring until all the roux blocks have melted into the liquid.
Step 10
Once the roux is fully dissolved, stir in 2 tablespoons of ketchup and 0.5 tablespoon of chicken stock. The ketchup adds a tangy sweetness, while the chicken stock boosts the umami. Simmer for another 2-3 minutes, stirring occasionally, to thicken the sauce to your desired consistency.
Step 11
Serve the rich Hayashi Rice generously over a bowl of hot steamed rice. The harmonious blend of tender vegetables, savory beef, and the deep, flavorful sauce creates an incredibly satisfying meal. Enjoy your delicious homemade Hayashi Rice!
