Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms

Name: Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams Thinly sliced and coarsely chopped beef or pork; 2 medium Onion; 1 1/2 to 2 packs Mushrooms of your choice; 1 can Canned demi-glace sauce; 100 ml Red wine; 150 ml Water; 1 Soup stock cube; 2 tbsp Tomato ketchup; 2 tbsp Japanese Worcestershire-style sauce; 1 Salt and pepper; 2 tsp Garlic powder; 20 grams Butter (or vegetable oil or margarine); 25 grams Maple syrup (or pancake syrup)

cookpad.japan @cookpad_jp

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.

By adding mushrooms, you will add a lot of great tasting stock to the stew.
Microwave the onion to cut down on the cooking time.
If you cool and rest the stew for a while, it will become even tastier. (Be careful not to let it burn when you re-heat it.)
Add a bay leaf if you like to make the stew even more authentic tasting. Recipe by Miashanmama

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.

cookpad.japan @cookpad_jp

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice.

Saved

Ingredients

4 servings

200 gramsThinly sliced and coarsely chopped beef or pork
2 mediumOnion
1 1/2to 2 packs Mushrooms of your choice
1 canCanned demi-glace sauce
100 mlRed wine
150 mlWater
1Soup stock cube
2 tbspTomato ketchup
2 tbspJapanese Worcestershire-style sauce
1Salt and pepper
2 tspGarlic powder
20 gramsButter (or vegetable oil or margarine)
25 gramsMaple syrup (or pancake syrup)

Saved

Steps

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.wasmer.app/us/recipes/149934-baked-creamy-egg-hayashi-rice-using-leftover-hayashi-sauce

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.wasmer.app/us/recipes/145270-croquettes-with-demi-glace-sauce-from-leftover-hayashi-rice

Croquettes with Demi-glace Sauce from Leftover Hayashi Rice