Hayashi Rice (Store-Bought Roux)

Name: Hayashi Rice (Store-Bought Roux)
Total time: 40 min
Yield: Serves 4
Ingredients: Thinly sliced beef (komagire) 250g; Onion 2; Mushrooms (white button) 1 pack (about 100 g); Hayashi rice roux About 4 servings' worth; Vegetable oil 1 tbsp; Water About 550 ml; Cooked rice 4 servings (about 600 g)

Serves 4 · About 40 min
Beef, onion and mushrooms stir-fried and simmered, then finished with store-bought hayashi rice roux. Poured over rice.

① Cut→② Stir-fry the onion→③ Stir-fry the meat and mushrooms→④ Simmer in water→⑤ Dissolve the roux

What to buy

Meat

Thinly sliced beef (komagire)250g

Vegetables

Onion2Mushrooms (white button)Shimeji mushrooms are OK if you do not have them1 pack (about 100 g)

Roux

Hayashi rice rouxMeasure by the number of servings on the boxAbout 4 servings' worth

Check what you already have

Vegetable oil1 tbspWaterMatch the amount on the roux box for 4 servingsAbout 550 mlCooked rice4 servings (about 600 g)

Tap an item to check it off (checks clear when you close the page).

How to make it

Cut the ingredients

About 8 min

On a cutting board, cut the onion in half lengthwise and slice thinly, 5 mm wide
Cut off the hard base of the mushrooms and slice thinly, 5 mm wide
Cut only the big pieces of beef to about 5 cm

How to tell it's doneEverything is cut and set aside in bowls or on plates.

Stir-fry the onion

Medium heatAbout 8 min

Heat 1 tbsp vegetable oil in a deep frying pan or pot over medium heat
Add the onion and stir-fry, stirring now and then

How to tell it's doneThe onion is soft, has shrunk to about half, and is light brown.

Be carefulIf it looks like it will burn, turn the heat down a little. If it burns black, it turns bitter.

Stir-fry the beef and mushrooms

Medium heatAbout 3 min

Add the beef and stir-fry, breaking it apart
Add the mushrooms and stir-fry 1 minute more

How to tell it's doneNo red is left on the beef, and it is all brown.

Add water and simmer

Medium → Low heat, lid onAbout 10 min

Add about 550 ml water and bring to a boil on medium heat
Skim the brownish foam (scum) off the top with a ladle and throw it away
Turn to low heat, put the lid on, and simmer about 10 minutes

How to tell it's doneThe onion is soft and melting.

Turn off the heat and dissolve the roux

Heat off → Low heatAbout 7 min

Turn off the heat once, break the roux into the pot, and stir with a ladle to dissolve
Put over low heat again and simmer about 5 minutes, stirring from the bottom

How to tell it's doneIt has thickened all over and drips down slowly from the ladle.

Be carefulAfter adding the roux, the bottom burns easily. Keep the heat low and stir from the bottom often.

Pour over rice

1 min

Put rice on plates and pour the hayashi sauce next to it

ReadyEat while warm.

📚 Learn more about this dish

🔪 Cutting & cooking tips

Aku (scum)Boiling Heat levels (high, medium, low)

If it didn't work out

The flavor is weak or wateryToo much water. Simmer about 5 minutes on low heat to boil it down. Next time, use the amount of water on the roux box.

The roux got lumpyYou added the roux with the heat on. Next time, turn off the heat before adding it. This time, mash it with the back of the ladle while stirring.

It's bitterYou burned the onion in step 2. Next time, turn the heat down a little and stir now and then.

The bottom burnedYou didn't stir enough after adding the roux. Don't scrape the burnt part. Move only the top part into bowls.

Was this recipe helpful?

This site is free with no ads. If you like, you can support it with a tip.

☕ Send a tip Choose how many cups. Everything stays free to read.

Made by YUU, a teen who loves cooking → About me