Rich & Flavorful Beef Hayashi Rice: Packed with Vegetables!
Rich & Flavorful Beef Hayashi Rice: Packed with Vegetables!
How to Make Delicious Beef Hayashi Rice with Plenty of Vegetables
Hayashi rice offers a delightful tanginess that sets it apart from curry, making it uniquely appealing. This version is bursting with vegetables, creating a party for your palate! The addition of ripe tomatoes significantly deepens the sauce’s rich flavor. It’s a perfect way to sneak in those essential veggies. Let’s start this wonderfully simple Hayashi rice recipe. 🙂
Ingredients- Beef (steak or bulgogi cut) 145g
- 1 potato (medium-sized)
- 1/2 onion (medium-sized)
- 30g carrot
- 1 ripe tomato
- 1/4 zucchini
- 2 shiitake mushrooms
- 100g Hayashi rice roux powder (e.g., Ottogi brand)
- 700g water
- 3 Tbsp ketchup
- 4 eggs
- A pinch of parsley for garnish
Cooking Instructions
Step 1
First, prepare the beef, which adds wonderful depth to the Hayashi rice. You can use steak cuts or bulgogi-style beef, about 145g. Using beef truly enhances the rich flavor of this dish.
Step 2
Thoroughly wash and prepare all your vegetables. Dice them into roughly 1.5-2cm cubes. Tomatoes are especially key here; they contribute to a much deeper and more robust sauce. Chop the zucchini and shiitake mushrooms into bite-sized pieces as well.
Step 3
Preheat a wok or a deep pot over medium-high heat with a little oil. Add the beef and sear it until it’s lightly browned on all sides. This step helps to lock in the juices, ensuring the beef stays tender and flavorful.
Step 4
Once the beef is mostly no longer pink, add the diced potatoes and onions. Sauté them together until the onions become translucent and the potatoes start to soften slightly. The natural sweetness of the onions will begin to release, enhancing the overall flavor.
Step 5
When the potatoes are about half-cooked, add the remaining chopped vegetables (carrot, tomato, zucchini, and shiitake mushrooms). Stir and cook until the vegetables release their moisture. Let them simmer in their own juices for a bit, stirring occasionally to prevent sticking.
Step 6
Now, let’s prepare the Hayashi sauce. Pour 700g of water into a separate pot. Add 100g of the Hayashi rice roux powder and whisk it thoroughly until it’s completely dissolved and smooth. Pre-dissolving the powder prevents lumps and ensures a silky sauce.
Step 7
Pour the dissolved Hayashi sauce mixture into the pot with the sautéed vegetables and beef. Stir well to combine. Bring the mixture to a gentle boil, then add 3 tablespoons of ketchup. Reduce the heat to low and let it simmer for about 5-10 minutes, stirring frequently to prevent it from sticking to the bottom. The sauce will thicken and develop a beautiful sheen.
Step 8
In a separate bowl, whisk the 4 eggs. Lightly oil a non-stick pan over medium heat. Pour in the whisked eggs and immediately stir continuously with a fork or chopsticks to create soft, fluffy scrambled eggs. Be careful not to overcook them.
Step 9
Time to plate your delicious Hayashi rice! Place a generous serving of warm rice in the center of a plate. Spoon the rich, thickened Hayashi sauce over the rice. Finally, artfully arrange the fluffy scrambled eggs on top and sprinkle with a pinch of parsley for a beautiful presentation. Enjoy your homemade Hayashi rice!
