Hayashi Rice (Hashed Beef Stew) With Lots of Mushrooms
I added lots of mushrooms to increase the volume! This is an easy hayashi rice (hashed beef stew over rice) using canned demi-glace sauce. Add maple syrup to make it taste like it was rested overnight. Great for lunch too.
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.
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.
Add the rest of the butter (10 g) to the pan, and sauté the onion until it has wilted over low-medium heat.
Add the mushrooms, and sauté until the mushrooms are cooked thoroughy. Return the meat from Step 2 to the pan.
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.
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.
Add the demi-glace sauce and maple syrup. Simmer for 5 minutes while stirring occasionally. Season with salt and pepper, and it's done.
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.
If you have a lot of hayashi rice left over, I recommend making (Recipe ID: 1394775) "With leftover hayashi rice: baked hayashi with creamy egg".
If you have an awkward amount of hayashi rice left over, I recommend making (Recipe ID: 1441773) "Easy with leftover hayashi rice Demi-glace croquettes"
Story Behind this Recipe
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.