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  • Recipe parson20160119 26781 hqf99x 4人份
评分: by 31 人
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Soups do not come much heartier than this hayashi beef potage. An ideal recipe for whipping up on cold winter nights, this potage uses Japanese hayashi rice sauce roux for a perfectly savoury soup base every time. Combine that with diced beef, onion, asparagus, mushroom and carrot, and you have a soup dish that is wonderfully tasty, incredibly filling, and full of nutrition.


200g diced beef
3 medium sized onions, sliced
100g asparagus, cut into 1cm lengths
100g closed cup mushrooms
1 carrot, cut into 1cm cubes
2 tbsp vegetable oil
700ml water
1 box of hayashi rice sauce roux


  1. Heat the vegetable oil in a saucepan and then brown the diced beef. After the meat has browned, add the onions and cook until clear and translucent.
  2. Add the water to the saucepan, bring to a low boil and allow to simmer for about 15 min.
  3. Add the carrot and mushrooms and simmer for a further 5 minutes or until the carrots are softened.
  4. Add the hayashi rice sauce roux and stir until the roux has dissolved. Then add the cut asparagus and continue to simmer until the potage achieves the desired thickness.
  5. Serve the potage by itself or with some nicely buttered slices of toasted shokupan if desired. Enjoy


-    If the potage is too thick or the water level during the simmering of the beef and other ingredients is too low, add more water to ensure the desired thickness.

Ingredients20160119 26781 1qjvetq