Hayashi Rice (Sharp Hot Cook)
ハヤシライス【ホットクック】 · 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, slightly sweet tomato-based sauce and ladled over hot rice. It sits right next to curry rice in popularity with children, but without any spice heat, so even the youngest eaters dig in happily. This version skips the store-bought roux blocks and builds the sauce from butter, flour, tomato puree, ketchup and a splash of Worcestershire sauce, so you know exactly what is in it. It is written for the Sharp Hot Cook automatic cooker, which does the stirring and simmering for you while you get on with the rest of dinner.
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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
- 120 gwater
Seasonings
- 5.3 gvegetable oil
- 5.3 gunsalted butter
- 9.8 gflour
- 2.3 gsugar
- 21 gtomato puree
- 7.5 gketchup
- 3.8 gWorcestershire sauce
- 0.5 gsalt
- 0.4 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
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.
- 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 (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Cut the carrot into 5 mm thick quarter-rounds, and cut the onion in half lengthwise, then into thin slices. Put the carrot, onion, vegetable oil and unsalted butter in the inner pot and cook using [Manual → Stir-fry] for 10 minutes.
- 2
Cut the pork into 5 cm wide pieces (cutting it on the larger side keeps it tender). Add it to the inner pot and cook using [Manual → Stir-fry] for 5 minutes.
- 3
Add the flour and stir until it coats all the ingredients evenly.
- 4
Add the water, sugar, tomato puree, ketchup, Worcestershire sauce, salt and consommé, then cook using [Manual → Simmer → Stir] for 15 minutes.
- 5
Cook using [Manual → Reduce] for 5 minutes (cooking off the acidity at the end is what gives the hayashi rice its gentle sweetness!).
- 6
Spoon over warm rice.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 531 kcal | 1062 kcal | 531 kcal |
| Protein | 16.4 g | 32.7 g | 16.4 g |
| Fat | 15.2 g | 30.3 g | 15.2 g |
| Carbohydrates | 85.1 g | 170.1 g | 85.1 g |
| Fiber | 2.7 g | 5.4 g | 2.7 g |
| Salt equivalent | 1.2 g | 2.4 g | 1.2 g |
| Calcium | 28.5 mg | 57 mg | 28.5 mg |
| Iron | 1.2 mg | 2.4 mg | 1.2 mg |
| Potassium | 519 mg | 1038 mg | 519 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 531 kcal | 16.4 g | 15.2 g | 85.1 g | 2.7 g | 1.2 g | 28.5 mg | 1.2 mg | 519 mg |
| 1 adult serving | 1062 kcal | 32.7 g | 30.3 g | 170.1 g | 5.4 g | 2.4 g | 57 mg | 2.4 mg | 1038 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.
