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Hayashi Rice

EHHHhhHHHhhHhh KORE WAN NAN DESU KA?!?! Hayashi Rice?! Ja, it's a Japanesefied version of a beef stew + curry and I absolutely love it because it is my type of comfort food. I usually top the rice with a scrambled egg omelette and it makes it even more hearty AND pretty.


Pretty easy to make too, if you're lazy just skip the eggs but to be honest it makes it WHOLE.



HAYASHI RICE WITH EGG OMU

Serves 4

Prep time: 20 mins

Cook time: 1 hour


RICE

3 cups of uncooked japanese rice (short-grain rice)

  1. COOK IT.

HAYASHI

450g beef, sliced

1 large onion, sliced

2 garlic cloves, minced

1 can of mushrooms, sliced

2 carrots, chopped into chunks

2 chilli padi, whole (optional. I like it SPICYY)


Liquids

2 cups of of beef broth

2 cups red wine

3 big splashes of Worcestershire sauce

1 tbsp dark sauce


2 tbsp butter

3 tbsp tomato paste

A few sprigs of thyme

Salt and pepper to taste

3 tbsp cornflour


  1. In a large pot, add a little olive oil and stir fry beef slices till brown. Remove from pot and set aside.

  2. In the same pot on high heat, add a little more olive oil and saute onions until caramalised. Then mix in garlic, mushrooms, carrots and chilli padi (optional)

  3. Add liquids (beef broth, wine, Worcestershire sauce, dark sauce), butter, tomato paste and thyme, Let boil and then lower heat to simmer until liquid is slightly reduced for about 30-45 minutes. Then add in beef.

  4. Take a few spoonful of the simmering liquid and place in a small bowl, add the cornflour and stir to dissolve. Pour the cornflour mixture back into the pot, stir and let boil for a minute of two. The stew should thicken.

  5. Season with salt and black pepper to taste.


ASSEMBLING + SCRAMBLED EGGS

6 large eggs

A splash of milk

a pinch of salt

  1. When ready to serve, scoop a bowl of rice and overturn it onto a plate.

  2. In a large bowl, whisk eggs, milk and salt together.

  3. In a medium frying pan over medium-high heat, butter the pan well and once heated, pour in a portion of the eggs (you will need to fry it 4 times for each plate of rice. If lazy, just scrambled one huge portion and divide after cooking)

  4. Scramble it for about 2-3 minutes making sure the eggs arent overcooked. Then let the bottom set a little and using a flat spatula, remove the eggs and top it over your plated rice.

  5. Spoon the sauce around the eggs.

DONE!!