Dry Hayashi Beef Rice Bowl

5.0 from 7 reviews

Author: Anita Jacobson

Categories: One Dish Meal

Cuisines: Japanese

Ingredients: Beef

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hour

Serves: 4

Ingredients

• Dry hayashi beef
• 2 tablespoon oil
• 150 gram carrot, diced
• 1 onion, cut into 2 halves, dice one half, and thinly slice the other half
• 300 gram ground beef
• 2 teaspoon cornstarch
• 1 cup beef stock/water
• 1/4 cup tomato ketchup
• 2 tablespoon tonkatsu sauce (or Worcestershire sauce)
• 2 tablespoon sake
• Other ingredients
• steamed white rice (4 servings)
• 4 poached eggs/onsen tamago (soft-boiled eggs)/hard-boiled eggs

Instructions

1. Heat oil over medium-high heat in a large skillet/frying pan. Sauté diced carrot and diced onion (reserve the sliced onion for later) until the onion is translucent.
2. Add ground beef, corn starch, and 1/2 cup of beef stock to the skillet/pan. Stir to break the ground beef. Cook it for 3 minutes.
3. Pour the rest of the beef stock, along with tomato ketchup, tonkatsu sauce, and sake. Cook until the liquid is almost dry. About 15 minutes.
4. Meanwhile, heat 1/2" of oil in a small frying pan/pot. Once the oil is hot, fry the thinly sliced onions until golden brown and crispy. Remove fried onion with a slotted spoon and place on a kitchen paper towel to remove excess oil.
5. To assemble, divide rice into four serving bowls, top each with 1/4 of beef, one egg (season with salt and pepper), and 1/4 of fried onions. Serve immediately.