Ingredients with Measurements:
- 1 cup of short-grain rice
- 1 1/2 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 pound of ground beef
- 2 tablespoons of miso paste
- 2 tablespoons of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of sugar
- 1 tablespoon of gochujang (Korean chili paste)
- 1 cup of beef broth
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 green onions, sliced
- Sesame seeds, for garnish
Special Equipment Needed:
- Rice cooker or pot with lid
- Large skillet or wok
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and add it to a rice cooker or pot with 1 1/2 cups of water. Cook the rice according to the package instructions.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the ground beef to the skillet and cook until browned, breaking it up into small pieces with a spatula.
4. In a mixing bowl, whisk together the miso paste, soy sauce, sake, sugar, and gochujang until smooth.
5. Pour the miso mixture into the skillet with the beef and onions. Stir to combine and cook for 2-3 minutes until the sauce is fragrant.
6. Add the beef broth to the skillet and bring the mixture to a simmer. In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. Add the cornstarch mixture to the skillet and stir to combine. Cook for 2-3 minutes until the sauce has thickened.
7. To serve, spoon the beef mixture over the cooked rice. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 436
Fat: 16g
Saturated Fat: 5g
Cholesterol: 53mg
Sodium: 1257mg
Carbohydrates: 51g
Fiber: 2g
Sugar: 7g
Protein: 21g
Substitutions for ingredients:
- Ground pork or chicken can be used instead of ground beef.
- Chicken or vegetable broth can be used instead of beef broth.
- Brown sugar can be used instead of white sugar.
Variations:
- Add diced carrots and celery to the beef mixture for extra vegetables.
- Use shrimp instead of beef for a seafood twist.
- Top the dish with a fried egg for a breakfast-inspired version.
Tips and Tricks:
- Use a non-stick skillet to prevent the beef from sticking to the pan.
- Make sure to whisk the miso mixture until smooth to prevent lumps in the sauce.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage Instructions:
Store any leftover beef mixture and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the beef mixture and rice separately in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Spicy Miso Hayashi Rice in individual bowls, garnished with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds
Pairings:
Serve with a side of steamed vegetables, such as broccoli or bok choy.
Suggested Side Dishes:
Steamed vegetables, such as broccoli or bok choy
Troubleshooting Advice:
If the sauce is too thick, add more beef broth to thin it out. If the sauce is too thin, whisk together more cornstarch and water and add it to the skillet.
Food Safety Advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Hayashi rice is a Japanese dish that originated in the early 20th century. It is typically made with a tomato-based sauce and served over rice.
Flavor Profiles:
This Spicy Miso Hayashi Rice has a savory, umami flavor from the miso paste and soy sauce, with a spicy kick from the gochujang.
Serving Suggestions:
Serve the Spicy Miso Hayashi Rice as a main dish for lunch or dinner.
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Region: Japanese