konnichiwa it's Nami from just one cookbook back with another video for you
and today I am sharing your new favorite comfort food hayashi rice
this is so delicious and it is probably the best thing I've made in a while
I am really happy with the result and I hope you will give it a try
so instead of using the store-bought hayashi rice roux I'm making everything from scratch
now it takes a really long time to make demi-glace sauce so I'm taking one short cut
and I'm using the store-bought beef stock but trust me
that taste will not disappoint you while you can cut down on prep times
now let me show you how to make this recipe
1/2 onion
1 stalk celery
1 carrot into small chunks
heat 1 tbsp olive oil in the dutch oven over medium heat and sauté the vegetables
season with black pepper and 1/2 tsp salt
pop in the oven and roast at 425 ºF (220 ºC) for 20 minutes
use cheesecloth to make bouquet garni
Here I encase 1 bay leaf, 1 tsp dried thyme, 3 sprigs parsley, and 8 peppercorns in the cheesecloth
make a double knot
transfer the pot from the oven to the stove
add 1 tbsp tomato paste and mix well
add 4 tbsp red wine and 8 cups beef stock and mix to combine
add bouquet garni and bring it to boil
once boiling, lower the heat and simmer for 1.5 hours until roughly 3 cups of broth remained in the pot
skim the foam and scum during reducing
in a small saucepan, melt 2 tbsp butter over medium heat and add 4 tbsp flour
with the silicone spatula, combine well, at first, it will turn into a crumble-like texture
then it will turn into foam and liquid
continue to cook for 12-15 minutes, or until the color turns brown, like chocolate.
set aside and wait until the espagnole sauce is finished
after cooking for 1.5 hours, the espagnole sauce has been reduced
you will need 3 cups of the sauce by straining the vegetables
put the brown roux pot back on the stove on low heat
gradually add 3 cups espagnole sauce to the brown roux and combine well before you add more sauce
once you add all 3 cups, and mix well together, the demi-glace is ready to use!
place one lb thinly sliced beef in a bowl
season with 2 tbsp wine, ¼ tsp kosher salt, and freshly ground black pepper then set aside
cut 1/2 onions in half lengthwise, and cut each half into thin strips widthwise
cut the end of 3.5 oz shimeji mushrooms and separate them
cut 4 button mushrooms into thin slices
heat 1 tbsp olive oil in the dutch oven over medium heat and cook the beef
saute until no longer pink and transfer the beef to the bowl
melt 1 tbsp butter in the same pot
add the onion and a pinch of salt
crush 2 garlic (or add minced garlic) and saute until tender
add 1 tbsp tomato paste and ½ cup wine
add 4 tbsp worcestershire sauce and 1 tbsp soy sauce
add 3 tbsp ketchup and 2 tsp brown sugar
add 1 ¼ cup (326 ml) tomato juice and the demi-glace sauce
add 1 bay leaf and put the beef back in the pot
and add mushrooms
cover and bring it to boil
skim the foam and scum using a fine mesh skimmer. cover, lower the heat, and simmer for 10~15 minutes
if necessary, season with salt
serve the steamed rice on one side of the plate and serve the hayashi Rice on the other side
enjoy!
itadaki masu!
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mata ne!