Description
A delicious ‘no sauce’ take on the classic hayashi curry.
Ingredients
Scale
- 1/3 carrot (peeled and diced into small cubes)
- 1 medium onion
- 1 tablespoon canola oil
- 150 grams lean ground beef
- 1 teaspoon corn starch
- 1 cup beef broth
- 2 tablespoon ketchup
- 1 tablespoon sake
- 1 tablespoon worcestershire sauce
- 1 boiled egg
Instructions
- Slice onion half. One half will be for frying, the other will go in with the dry curry.
- Slice one half into thin half moons. Finely chop the other one.
- Boil egg and cut into small pieces or mash with a fork. Season well with salt and pepper.
- Heat oil and add onions and carrots. Cook for 3 minutes.
- Sprinkle corn starch on top of ground beef and add to the vegetables. Add 1/4 cup beef broth and break the ground beef while stirring. Cook for 3 minutes or until the beef has cooked through.
- Add beef broth, ketchup, sake and worcestershire sauce. Mix well and cook for 10 minutes or until all the liquid has evaporated. Season with salt and pepper.
- Fry onions in a separate pan until crispy. (with some oil)
- Put rice on a plate, top with curry, eggs and fried onions.
Notes
Hayashi ground beef will keep refrigerated for up to 4 days.
Nutrition
- Serving Size: Includes 1 cup cooked Japanese rice per serving
- Calories: 525
- Sugar: 9.7 g
- Sodium: 540.7 mg
- Fat: 12.2 g
- Saturated Fat: 2.6 g
- Carbohydrates: 70.8 g
- Fiber: 2.1 g
- Protein: 26.5 g
- Cholesterol: 138 mg
