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.
My Private Note
Units: US | Metric
- 3 tablespoons butter
- 5 tablespoons flour
- 100 ml tomato juice
- 1 bay leaf
- 2 1/2 cups water
- 2 beef bouillon cubes, crumbled
- 4 ground cloves
- 1 lb pork loin, thinly sliced
- 2 medium onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 -2 teaspoon garlic paste (according to your taste)
- salt and pepper
- hot cooked rice, quantity is to taste
- 1Melt butter in saucepan and make tomato gravy with the flour and tomato juice.
- 2Add crumbled bouillon cubes, onions, garlic, cloves and meat.
- 3If the contents seem dry, you may add a bit more tomato juice.
- 4Cook everything slowly until the onions are translucent and before the tomato gravy gets too browned.
- 5Add water, soy sauce, Worcestershire sauce and bay leaf.
- 6Stir and cook over a low flame until all flavors are mixed.
- 7Add enough cooked, white rice to this mixture to make a thick, not too runny casserole.
- 8Reheat and serve in a colorful dish.
- 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: