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Make curry rice with curry roux and hayashi rice sauce roux.

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Make curry rice with curry roux and hayashi rice sauce roux.

Make curry rice with curry roux and hayashi rice sauce roux.
curry roux and hayashi rice sauce roux.

I made curry rice with curry roux and hayashi rice sauce roux. I was curious about what the taste would be like if I added hayashi rice sauce roux to curry rice roux, so I cooked it.

garapei

The name of the dish is Hayashi curry

Curry roux and hayashi rice sauce roux have half of the roux used in the previous article, so I will continue to use them.
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Hayashi curry Recipe

Hayashi curry Recipe
ingredients

I tried to prepare the ingredients of Hayashi curry with general ingredients made in Japanese homes

Ingredients (8 dishes)

Curry roux (1 pack)
Hayashi Rice Sauce Roux (1 pack)
Onion (1 piece)
Carrot (1)
Potato (1)
beef (as much as you like)
Salad oil (appropriate amount)
Water (1350 ml)

garapei
This time, we will not use the “hidden taste” such as hayashi rice and tomato ketchup used in tomato chicken curry.
Ingredients are cooked with ingredients that are often used in Japanese curry rice.

Hayashi curry Start cooking

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Cut the ingredients

Cut the ingredientsFinely chop the onion

Cut the ingredients
Peel the potatoes and cut them into a size that is easy to eat

Cut the ingredients
Peel the carrots and cut them into pieces that are easy to eat

garapei
I think it would be good if you could cut onions, potatoes, and carrots to the size you like.

Fry the ingredients

Fry the ingredients
When the onions, potatoes and carrots are cut into a size that is easy to eat, add salad oil to a frying pan and fry the cut ingredients. First, fry the onions to a state close to amber, then put the potatoes, carrots and beef in a frying pan. Add and fry.

garapei

Put the beef last and be careful not to stir-fry too much

Stew

Stew
After frying the ingredients, add 1350 ml of water. After boiling, set to low to medium heat, open the frying pan a little, cover and simmer for about 20 minutes.

Turn off the heat and melt the roux

Turn off the heat and melt the roux
Curry roux and hayashi rice sauce roux
Turn off the heat and melt the roux
Melt the roux

After 20 minutes have passed since boiling, turn off the heat and add curry roux and hayashi rice sauce roux to dissolve.

Turn off the heat and melt the roux
After melting the curry roux and hayashi rice roux, turn on the heat over low heat and simmer for about 5 minutes until it thickens.

garapei

Stir moderately so that it does not burn over low heat.

Impressions of Hayashi curry

Impressions of Hayashi curry
Hayashi curry

I ate Hayashi curry over white rice as “Hayashi curry rice”. The color of the finished hayashi curry is the impression that it contains a little reddish brown of hayashi rice sauce. The taste is overwhelmingly superior to the taste of hayashi rice sauce, and although the amount of curry roux and hayashi rice sauce roux is the same, it was still swallowed by the curry. The overall impression of the taste was like “a mellow and sweet curry with richness”.

garapei
Hayashi curry was delicious. In general Japanese households, it is the mainstream to use roux when making curry, and it seems that we can continue to plan using “roux” in the future.
It is the mainstream to use roux to cook curry rice and hayashi rice in ordinary Japanese households, and in addition, when cooking, each household also adds seasonings and ingredients called “hidden taste”. Whether it’s curry or hayashi rice, it’s cooked and I thought it was a deep food. We will continue to post cooking plans in the future, so thank you.
GARA GARA PON！
Writer/garapei
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