Ingredients

   
10g neutral oil
2 onions, small dice
180g mushrooms, small dice
454g ground beef
1 box hayashi rice roux (S&B Tasty Hayashi Rice, 160g)
  Water, to barely cover
  Cooked short-grain rice, to serve

Steps

  1. Heat oil in a large pot over medium. Add onions and mushrooms and cook, stirring occasionally, until soft and the mushroom liquid has cooked off, 12–15 minutes.

  2. Raise heat to medium-high. Add beef and cook, breaking it up, until browned with no pink left, 5–7 minutes. Spoon off excess fat.

  3. Add water in stages until it barely covers the beef and vegetables. Bring to a boil.

  4. Turn off the heat. Break the roux into the pot and stir until dissolved.

  5. Simmer on low, stirring often, until thick, about 10 minutes. Add water a splash at a time to loosen it to the consistency you want.

  6. Serve over rice.

Notes

  • Any hayashi roux works.
  • The roux clumps in boiling liquid. Always add it off the heat.
  • The sauce scorches on the bottom once the roux is in. Scrape the base when you stir.
  • It thickens overnight. Reheat with a splash of water.