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How to Make Hayashi Rice ハヤシライスの作り方

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Published on Oct 8, 2011

Ingredients for Hayashi Rice
(serves 2)

10g Unsalted Butter (0.353 oz)
2 tbsp Cake Flour
50ml Bouillon Broth (1.69 fl oz) *

150g Thin Beef Slices (5.29 oz)
Salt & Pepper
Vegetable Oil

1 tbsp Butter
½ tbsp Olive Oil
150g Onion (5.29 oz)
40g Carrot (1.41 oz)
1 tbsp Chopped Garlic
50g Button Mushrooms (1.69 fl oz)
1 tbsp Tomato Ketchup
3 tbsp Red Wine
150ml Bouillon Broth (5.07 fl oz) *
100g Canned Diced Tomatoes (3.53 oz)
1½ tsp Honey
1 Bay Leaf
2 tbsp Frozen Green Peas (use hot water to thaw)
½ tsp Salt
1 tsp Japanese Worcestershire Sauce (skip this if you can't find it)
Salt & Pepper
½ tsp Soy Sauce

Chopped Parsley
Whipping Cream

340g Steamed Rice (12 oz)

* Bouillon Broth
200ml Water (6.76 fl oz) + 1 tsp Bouillon Powder (beef / beef+chicken)

Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential.

ハヤシライス
材料<2人分>
無塩バター:10g
薄力粉:大2
※スープ:200mlのうちの50ml

牛薄切り肉:150g
塩・こしょう
サラダ油

バター:大1
オリーブオイル大1/2
玉ねぎ:150g
にんじん:40g
にんにく:1かけ(みじんに切っておく)
マッシュルーム:50g
トマトケチャップ:大1
赤ワイン:大3
※スープ:200mlのうちの150ml
トマト水煮:100g
はちみつ:小1と1/2
ローリエ:1枚
冷凍グリンピース:大2
(熱湯をかけて解凍)
塩:小1/2
ウスターソース:小1
塩・こしょう
しょう油:小1/2

パセリ
生クリーム

※湯200mlに、顆粒スープの素(洋風)小1を溶いたもの
ご飯:340g(米1合分。ちょっと少なめです。) .

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