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    You are in: Home / Recipes / Hayashi Rice Recipe
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    Hayashi Rice

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Stella Mae's Note:

    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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    Units: US | Metric


    1. 1
      Melt butter in saucepan and make tomato gravy with the flour and tomato juice.
    2. 2
      Add crumbled bouillon cubes, onions, garlic, cloves and meat.
    3. 3
      If the contents seem dry, you may add a bit more tomato juice.
    4. 4
      Cook everything slowly until the onions are translucent and before the tomato gravy gets too browned.
    5. 5
      Add water, soy sauce, Worcestershire sauce and bay leaf.
    6. 6
      Stir and cook over a low flame until all flavors are mixed.
    7. 7
      Add enough cooked, white rice to this mixture to make a thick, not too runny casserole.
    8. 8
      Reheat and serve in a colorful dish.
    9. 9
      (Cooking time is included in preparation time).

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    Nutritional Facts for Hayashi Rice

    Serving Size: 1 (368 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 385.7
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 11.0 g
    Cholesterol 91.1 mg
    Sodium 584.6 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 1.1 g
    Sugars 3.7 g
    Protein 24.8 g

    The following items or measurements are not included:

    ground cloves

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