Hayashi Rice from scratch with demi glace sauce ハヤシライス
Japanese Yoshoku, Western-style "Hayashi Rice" recipe. Made from scratch using homemade demi glace sauce with step by step photos and instructional video.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups demi glace sauce (*2)
- 1/4 cup red wine
- 10 g butter
- 1 clove garlic minced
- 1 small onion wedged (or about 90g)
- 300 g Thinly sliced beef (*1)
- 5 mushrooms
- 1/4 cup frozen green peas
- 8 cups steamed rice to serve
Instructions
- 1
Pour the demi glace sauce into a saucepan and add red wine. Follow my demi glace recipe in another post.
- 2
Thaw the green peas to room temperature or microwave for 30 seconds.
- 3
Stir to combine the sauce and red wine with a wooden spatula and reduce to your preferred thickness of the sauce. Set aside.
- 4
Heat the butter in a frying pan over medium heat and add garlic.
- 5
When the garlic is flagrant, add onion and mushroom to cook briefly. *3
- 6
Add the beef to the frying pan and cook till the beef browned.
- 7
Pour over the demi glace sauce and red wine mixture and bring them to boil.
- 8
Serve 2 cups of steamed rice, pour the Hayashi sauce over the rice, and garnish with green peas.