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

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, hayashi rice (hashed beef stew) with lots of mushrooms. It is one of my favorites food recipes. This time, I’m gonna 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 recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook hayashi rice (hashed beef stew) with lots of mushrooms using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms:
  1. Take 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. Take 1 can Canned demi-glace sauce
  5. Take 100 ml Red wine
  6. Get 150 ml Water
  7. Get 1 Soup stock cube
  8. Take 2 tbsp Tomato ketchup
  9. Make ready 2 tbsp Japanese Worcestershire-style sauce
  10. Take 1 Salt and pepper
  11. Get 2 tsp Garlic powder
  12. Prepare 20 grams Butter (or vegetable oil or margarine)
  13. Prepare 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

So that’s going to wrap it up with this special food hayashi rice (hashed beef stew) with lots of mushrooms recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!