hayashi raisu rabu~~
2 Sep 2009 02:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mayoraaseiSo after drooling about Hayashi rice for a year now ever since Ryusei no Kizuna made a big deal about it, I finally made a version of Hayashi rice I like!
I've tried it twice before, once with Hayashi rice roux blocks and another time from scratch, but it just tasted a bit boring. Then again, maybe it's only tasting nicer today because I'm starving?
I used the recipe from here: Otoko no Ryouri XDDD
I love stuff that attaches "otoko no ryouri" to the front. It means it's 10x simpler and will probably taste pretty good, although most likely not authentic.
Yeah, it's in Japanese, because I figured if I'm going to make Hayashi-rice tasting Hayashi rice, I should go to a Japanese website instead of an English one ==;
I ran out of dashi so I chucked in a whole spoonful of chicken stock instead, and I also added a bit of Worcestershire sauce and soy sauce simply because I remember the proper recipe had those ingredients, and it can't harm XD
The end result turned out a lot redder/purpler than what it looks in those photographs, maybe because I used tomato sauce instead of tomatos? And probably because of the red wine I have ~~; The taste of the red wine is pretty strong though since it goes right in the roux so I suggest you pick a good wine Orz
In case anyfans of Ryuusei no Kizuna is interested.
(For 3 people)
Sliced beef: 200g
Onions: 2
Garlic: 1 clove
Sugar: 1 tablespoon
Salt/Soy sauce: to taste
For Roux
Flour: 40g
Butter: 15g
1 Bay leaf
Konbu dashi (or soup stock): 400 mL
Red wine: 100 mL
Tomato (or tomato puree): 100g
Er... I didn't exactly follow the recipe instructions because I couldn't be bothered trying to work out every detail.
Basically melt the butter and mix in the flour until it changes colour, then pour in the dashi and wine. Add the tomato and bay leaf and stir until the consistency is even.
Then in a separate pan (yes, I suggest you use two, that way you can leave the roux to simmer on low heat), fry the garlic and onions until the onions turn soft. Add the beef, sugar and salt (or your other ingredients). When the beef is just cooked, pour in the roux and let it boil for one or two minutes (make sure you don't have your heat on too high or it'll burn). Then...top it over rice and eat! LOL.
I love otoko no ryouri XDDDD
I cut down quite a bit on some of the ingredients because I'm only making it for myself (parents don't eat beef...sigh). I really don't think 500mL is necessary for roux. I kind of just added water until the flour looked less like a pancake and more like...roux, and then poured about 1/3 cup of wine in. ...In retrospect, I think I should have used less wine.
I've tried it twice before, once with Hayashi rice roux blocks and another time from scratch, but it just tasted a bit boring. Then again, maybe it's only tasting nicer today because I'm starving?
I used the recipe from here: Otoko no Ryouri XDDD
I love stuff that attaches "otoko no ryouri" to the front. It means it's 10x simpler and will probably taste pretty good, although most likely not authentic.
Yeah, it's in Japanese, because I figured if I'm going to make Hayashi-rice tasting Hayashi rice, I should go to a Japanese website instead of an English one ==;
I ran out of dashi so I chucked in a whole spoonful of chicken stock instead, and I also added a bit of Worcestershire sauce and soy sauce simply because I remember the proper recipe had those ingredients, and it can't harm XD
The end result turned out a lot redder/purpler than what it looks in those photographs, maybe because I used tomato sauce instead of tomatos? And probably because of the red wine I have ~~; The taste of the red wine is pretty strong though since it goes right in the roux so I suggest you pick a good wine Orz
In case any
(For 3 people)
Sliced beef: 200g
Onions: 2
Garlic: 1 clove
Sugar: 1 tablespoon
Salt/Soy sauce: to taste
For Roux
Flour: 40g
Butter: 15g
1 Bay leaf
Konbu dashi (or soup stock): 400 mL
Red wine: 100 mL
Tomato (or tomato puree): 100g
Er... I didn't exactly follow the recipe instructions because I couldn't be bothered trying to work out every detail.
Basically melt the butter and mix in the flour until it changes colour, then pour in the dashi and wine. Add the tomato and bay leaf and stir until the consistency is even.
Then in a separate pan (yes, I suggest you use two, that way you can leave the roux to simmer on low heat), fry the garlic and onions until the onions turn soft. Add the beef, sugar and salt (or your other ingredients). When the beef is just cooked, pour in the roux and let it boil for one or two minutes (make sure you don't have your heat on too high or it'll burn). Then...top it over rice and eat! LOL.
I love otoko no ryouri XDDDD
I cut down quite a bit on some of the ingredients because I'm only making it for myself (parents don't eat beef...sigh). I really don't think 500mL is necessary for roux. I kind of just added water until the flour looked less like a pancake and more like...roux, and then poured about 1/3 cup of wine in. ...In retrospect, I think I should have used less wine.
