How to Prepare Ultimate Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special 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 bit unique. This will be really delicious.

Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms:

1. Prepare 200 grams Thinly sliced and coarsely chopped beef or pork
2. Take 2 medium Onion
3. Get 1 1/2 to 2 packs Mushrooms of your choice
4. Take 1 can Canned demi-glace sauce
5. Make ready 100 ml Red wine
6. Make ready 150 ml Water
7. Prepare 1 Soup stock cube
8. Get 2 tbsp Tomato ketchup
9. Take 2 tbsp Japanese Worcestershire-style sauce
10. Prepare 1 Salt and pepper
11. Make ready 2 tsp Garlic powder
12. Get 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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