Nasi Hayashi yang Mudah

Instructions

1. Gather all the ingredients. If you prefer to make the sauce from scratch, see my Hayashi Rice recipe.
2. Cut 1½ onions into thin wedges.
3. Trim the stem ends of 4 cremini mushrooms and cut the caps into thin slices.
4. Cut 10 oz thinly sliced ​​beef (such as ribeye) into 2-inch (5 cm) sections.
5. Heat a medium pot over medium heat. When it's hot, add 1 Tbsp unsalted butter. When it's melted, add the onion and sprinkle with Diamond Crystal kosher salt. Sauté for 5 minutes until slightly wilted.
6. Then, add the beef to the pot. Season with Diamond Crystal kosher salt and freshly ground black pepper.
7. Stir and cook for 2–3 minutes until the meat is no longer pink.
8. Add the mushrooms and stir to combine. Then, add 1¾ cups water.
9. Increase the heat to high, cover the pot, and bring it to a boil. Once boiling, lower the heat to maintain a simmer and cook for 20 minutes. Occasionally skim off the scum and fat floating on the stock's surface to keep the liquid clear and clean.
10. Turn off the heat. Put 1–2 cubes from ½ box Hayashi Rice Sauce (Roux) in a ladleful of cooking liquid. Slowly stir it with a spoon or chopsticks until dissolved, then release it into the pot and stir to incorporate. Repeat with the rest of the roux, 1–2 cubes at a time.
11. Turn on the heat to medium and cook for another 5 minutes, stirring occasionally. Divide 4 servings cooked Japanese short-grain rice on one side of shallow serving bowls (I used this Tuxedo Cat Salad Plate from JOC Goods) . Ladle the hayashi rice sauce on the other side. Enjoy!
12. Keep the leftovers in an airtight container in the refrigerator for 3 days or freezer for up to a month.