Nasi Hayashi

Instructions

1. Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe. If you'd like to make hayashi rice using a pre-made sauce mix, try my Easy Hayashi Rice recipe.
2. Place 1 lb thinly sliced ​​beef (such as ribeye) in a bowl and season with 2 Tbsp red wine, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Set aside.
3. Cut 1½ onions in half lengthwise, and cut each half into thin strips widthwise. Cut off the end of 3.5 oz shimeji (brown beech) mushrooms and separate them into small clusters. Cut 4 button mushrooms into thin slices.
4. Heat 1 Tbsp extra virgin olive oil in a Dutch oven over medium heat. When it's hot, add the beef.
5. Saute until no longer pink. Then, transfer the beef to a bowl.
6. Melt 1 Tbsp unsalted butter in the same pot.
7. Add the onions and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.
8. Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.
9. Add 1 Tbsp tomato paste and ½ cup red wine.
10. Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.
11. Add 3 Tbsp ketchup and 2 tsp brown sugar.
12. Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.
13. Add 1 bay leaf. Then, add the beef back into the pot.
14. Add the mushrooms.
15. Cover and bring it to a boil.
16. Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.
17. Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.
18. Serve the steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!
19. You can keep the left over in the refrigerator for 3 days or freeze for up to a month.