Hayashi Rice from scratch with demi glace sauce ハヤシライス

Method8 steps · about 25 min

1. 1

   Step 1: Pour the demi glace sauce (2 cups) into a saucepan and add red wine (1/4 cup). Follow my demi glace recipe in another post.

   Uses 2 cups demi glace sauce (*2) · 1/4 cup red wine

2. 2

   Step 2: Thaw the green peas (1/4 cup) to room temperature or microwave for 30 seconds.

   Uses 1/4 cup frozen green peas

3. 3

   Step 3: Gently simmer the demi-glace and red-wine mixture, stirring with a wooden spatula, until reduced to your preferred sauce thickness. Set aside.

   Uses Demi-glace and red-wine mixture

   
4. 4

   Step 4: Heat the butter (10 g) in a frying pan over medium heat and add garlic (1 clove).

   Uses 10 g butter · 1 clove garlic minced

   
5. 5

   Step 5: When the garlic is fragrant, add the onion (1 small) wedges and sliced mushrooms (5). Cook briefly, keeping some onion crunch if you prefer, as noted by the author.

   Uses Fragrant garlic in butter · 1 small onion wedged (or about 90 g) · 5 mushrooms

6. 6

   Step 6: Add the thinly sliced beef (300 g) and cook until browned. Season with salt and pepper (to taste) to taste, as shown in the source numbered process collage.

   Uses Onion and mushrooms in garlic butter · 300 g Thinly sliced beef (*1) · Salt and pepper, to taste as shown in the source process collage

   
7. 7

   Step 7: Pour the reduced demi-glace and wine sauce over the beef and vegetables, and add the thawed green peas as shown in the source process collage. Bring to a boil and heat until the beef and peas are cooked through.

   Uses Browned beef and vegetables · Reduced demi-glace and wine sauce · Thawed green peas

   
8. 8

   Step 8: Divide the 8 cups cooked steamed rice among four bowls, 2 cups per bowl. Spoon the Hayashi sauce with its beef, vegetables and peas over each bowl and serve.

   Uses Cooked Hayashi sauce with beef, vegetables and peas · 8 cups steamed rice to serve