Make curry rice with 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.

Hayashi curry Recipe

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)

Hayashi curry Start cooking

Cut the ingredients

Finely chop the onion

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

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

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.

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

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

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.

Impressions of 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”.