Hayashi rice is a Japanese specialty, which is almost as famous as Japanese curry stew. It's even easier to make, you only need to get your hands on very thinly sliced beef, cut it to lengths of 4-5 cm, and then add only onions and water when cooking. Though we like to spice it up a bit by adding sliced mushrooms and/or small bits of half-boiled brocolli 5-10 minutes before the dish is done, preferably right after the hayashi paste has dissolved. The instructions are on the packet.
Country of origin: Japan
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