Hayashi Rice

"This is one version of the popular Japanese pork (or beef) and rice dish, from "The Daily Yomiuri" newspaper, early 1990's. This recipe can easily be doubled or tripled for a crowd. It is easily either a side dish or main dish, served with a green salad."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
20mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Melt butter in saucepan and make tomato gravy with the flour and tomato juice.
  • Add crumbled bouillon cubes, onions, garlic, cloves and meat.
  • If the contents seem dry, you may add a bit more tomato juice.
  • Cook everything slowly until the onions are translucent and before the tomato gravy gets too browned.
  • Add water, soy sauce, Worcestershire sauce and bay leaf.
  • Stir and cook over a low flame until all flavors are mixed.
  • Add enough cooked, white rice to this mixture to make a thick, not too runny casserole.
  • Reheat and serve in a colorful dish.
  • (Cooking time is included in preparation time).

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Reviews

  1. This was the first time making this recipe, let alone hearing about it so I didn't have any idea what it was. It turned out great! Super easy to make and the pork was super tender. I highly recommend it!
     
  2. I made this as written and was pleasantly surprised. I did not know what to expect but it was delicious.
     
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RECIPE SUBMITTED BY

There I am sitting in front of the computer, one of my favorite spots in the house. When I'm not at the computer, I enjoy cooking and entertaining. See my icon? It is an old Royal typewriter. My father had one just like it that he gave me when I was in college. It had one key that stuck, but I typed all my term papers on that old thing. Whenever I see that icon I remember those happy days.
 
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