Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms
Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hayashi rice (hashed beef stew) with lots of mushrooms. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have hayashi rice (hashed beef stew) with lots of mushrooms using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms:
  1. Get 200 grams Thinly sliced and coarsely chopped beef or pork
  2. Get 2 medium Onion
  3. Take 1 1/2 to 2 packs Mushrooms of your choice
  4. Get 1 can Canned demi-glace sauce
  5. Take 100 ml Red wine
  6. Make ready 150 ml Water
  7. Make ready 1 Soup stock cube
  8. Prepare 2 tbsp Tomato ketchup
  9. Make ready 2 tbsp Japanese Worcestershire-style sauce
  10. Get 1 Salt and pepper
  11. Get 2 tsp Garlic powder
  12. Prepare 20 grams Butter (or vegetable oil or margarine)
  13. Make ready 25 grams Maple syrup (or pancake syrup)
Steps to make Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms:
  1. Cut the onion into wedges. Cut up the mushrooms into easy to eat pieces. I used button mushrooms, shimeji mushrooms, and maitake mushrooms this time.
  2. Put half the butter (10 g) and the garlic powder in a pan, and heat the pan over low heat until it's fragrant. Turn the heat up to high, sauté the meat, and take it out.
  3. Add the rest of the butter (10 g) to the pan, and sauté the onion until it has wilted over low-medium heat.
  4. Add the mushrooms, and sauté until the mushrooms are cooked thoroughy. Return the meat from Step 2 to the pan.
  5. Add the red wine, and bring to a boil over high heat to evaporate the alcohol, taking care not to let it burn. Add the water and bring to a boil.
  6. When it comes to a boil skim off the scum. Add the soup stock cube, tomato ketchup and Worcestershire-style sauce. Cover with a lid and simmer over low heat for 10 minutes.
  7. Add the demi-glace sauce and maple syrup. Simmer for 5 minutes while stirring occasionally. Season with salt and pepper, and it's done.
  8. I recommend using maple syrup, but you can use caramel sauce, honey or sugar instead. The amounts will differ, so check the taste while adding them.
  9. If you have a lot of hayashi rice left over, I recommend making"With leftover hayashi rice: baked hayashi with creamy egg". - - https://cookpad.com/us/recipes/149934-baked-creamy-egg-hayashi-rice-using-leftover-hayashi-sauce
  10. If you have an awkward amount of hayashi rice left over, I recommend making"Easy with leftover hayashi rice Demi-glace croquettes" - - https://cookpad.com/us/recipes/145270-croquettes-with-demi-glace-sauce-from-leftover-hayashi-rice

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