Hayashi Rice

• 250 grams Thinly sliced beef
• 1 large Onion
• 20 grams Butter
• 1 tsp Garlic oil
• 200 grams Canned tomato
• 500 ml Water
• 2 tsp Bouillon
• 2 tbsp Red wine
• 3 Store-bought hayashi roux
• 1 Japanese Worcestershire-style sauce
• 1 tsp Sugar
• 1 Salt
• 10 grams Butter
• 1/2 tsp Dried parsley
• 1 dash Salt
• 700 grams Plain cooked rice

1. Slice the onions to 7 mm wedges and cut the meat into 2~3 cm pieces.
2. Puree the tomatoes in a food processor.
3. Put butter and garlic oil in a deep frying pan.
4. When the butter has melted, sweat the onions.
5. Add the meat and stir-fry.
6. When the meat has browned, add the red wine, canned tomatoes, water, and soup stock granules.
7. Simmer for 20 minutes over medium-low heat.
8. Once simmered, add the store-bough roux, Japanese Worcestershire-style sauce, sugar, and salt to season.
9. Make parsley rice, transfer to a plate, and top with the sauce.
10. * Chicken Curry *
11. Turmeric Rice
12. Kabocha Croquette
13. Ketchup Rice Doria

beef, onion, butter, garlic oil, tomato, bouillon, red wine, roux, sauce, sugar, salt, butter, parsley, salt, rice

Taken from cookpad.com/us/recipes/158816-hayashi-rice (may not work)