Hayashi Rice (Japanese Pork Stew on Rice)
ハヤシライス（乳小麦なし） · Hayashi Raisu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hayashi rice is a Japanese yoshoku (Western-style) classic: thin slices of meat and onion simmered in a rich, tangy tomato sauce and ladled over hot rice. It sits right alongside curry rice as one of the dishes children look forward to most, because the sauce is sweet, savory and easy to eat with a spoon. This preschool version uses pork, adds carrot for color, and thickens the sauce with joshinko rice flour instead of a butter-and-flour roux, so it contains no egg or dairy. Simmering the sauce well softens the sharpness of the tomato and Worcestershire sauce into a gentle flavor even little ones enjoy.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 82.5 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 45 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 45 gonion
- 22.5 gcarrot
Seasonings
- 5.3 gvegetable oil
- 9.8 gjoshinko (Japanese non-glutinous rice flour)Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- 120 gwater
- 2.3 gsugar
- 21 gtomato puree
- 7.5 gketchup
- 3.8 gWorcestershire sauce
- 0.5 gsalt
- 0.4 gconsommé bouillon (allergen-free)Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- joshinko (Japanese non-glutinous rice flour) (上新粉)
- Fine flour milled from regular short-grain rice, used for chewy Japanese sweets like dango. Substitute: Plain rice flour (not glutinous/sweet rice flour).
- Worcestershire sauce (ウスターソース)
- Read the guide: Bull-Dog Worcestershire Sauce: Japan's Everyday Brown Sauce → Guide: japanese-school-lunch.com/articles/bull-dog-worcestershire-sauce/
- consommé bouillon (allergen-free) (コンソメ（アレルゲン不使用）)
- Japanese-style consommé stock granules or cubes, used as a Western-style soup base. This kind is made without egg and milk, but most recipes on this site that use it list wheat in their allergens, so check the label if you avoid wheat. Substitute: A chicken or vegetable bouillon powder or cube made without egg, milk or wheat (check the label).
Directions
- 1
Cut the pork into 1 to 2 cm wide pieces. Cut the carrot into thick quarter-rounds (ichō-giri) and slice the onion thinly, then cut the slices in half lengthwise.
- 2
Heat the oil in a frying pan and sauté the carrot and onion thoroughly. Add the pork and stir-fry until cooked. Turn off the heat, add the joshinko and stir until no dry flour remains.
- 3
Add the water, set the pan over low heat and stir. Once the sauce thickens, add all the seasonings and mix well. Simmer thoroughly to cook off the acidity of the seasonings.
- 4
Serve over freshly cooked rice.
Once the joshinko is added, the vegetables won't soften much further, so make sure to sauté them thoroughly in step 2.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 492 kcal | 984 kcal | 492 kcal |
| Protein | 16.2 g | 32.4 g | 16.2 g |
| Fat | 10.8 g | 21.6 g | 10.8 g |
| Carbohydrates | 85.4 g | 170.7 g | 85.4 g |
| Fiber | 2.4 g | 4.8 g | 2.4 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 27 mg | 54 mg | 27 mg |
| Iron | 1.4 mg | 2.7 mg | 1.4 mg |
| Potassium | 516 mg | 1032 mg | 516 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 492 kcal | 16.2 g | 10.8 g | 85.4 g | 2.4 g | 1.2 g | 27 mg | 1.4 mg | 516 mg |
| 1 adult serving | 984 kcal | 32.4 g | 21.6 g | 170.7 g | 4.8 g | 2.4 g | 54 mg | 2.7 mg | 1032 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
