Are looking for a hayashi rice with fullblood wagyu beef recipe that is delicious? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious hayashi rice with fullblood wagyu beef should has aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of hayashi rice with fullblood wagyu beef, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare hayashi rice with fullblood wagyu beef which is delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings required in prepare

1. Prepare 1 PACKAGE Double 8 Cattle Fullblood Wagyu Beef Carpaccio/Sukiyaki Beef Strips (cut into 2 inch pieces)
2. Use 1 CUP Red Wine (divided)
3. Use 2 TSP Kosher Salt (divided)
4. Use 1/2 TSP Freshly Ground Black Pepper (divided)
5. Prepare 2 TBSP Grapeseed Oil
6. Prepare 2 Yellow Onions (julienned)
7. Use 1 PACKAGE (4 OZ) Shimeji Mushrooms (cut off the root end and separate out the mushrooms)
8. Use 6-8 Button Mushrooms (sliced)
9. Use 2 TBSP Butter
10. Take 2 TBSP Tomato Paste
11. Use 4 Garlic Cloves (minced)
12. Take 3 TBSP Brown Sugar
13. Use 1/4 CUP Worcestershire Sauce
14. Prepare 1/8 CUP Soy Sauce
15. Use 1/4 CUP Ketchup
16. Prepare 2 CUP Crushed Tomatoes or Tomato Sauce
17. Use 4 CUP Demi Glace
18. Use 2 Bay Leaves
19. Take Jasmine Rice
20. Prepare 1 1/2 CUP Jasmine Rice
21. Use 3 CUP Water
22. Prepare 2 TSP Kosher Salt

If you're looking for a delicious dinner recipe, this is it! Hayashi Rice (ハヤシライス) Savory, tangy, and sweet, Hayashi Rice is a Japanese stew made by stewing beef with onions and mushrooms and serving it with a side of Japanese short-grain rice. It's a classic Japanese yoshoku comfort food that's become a favorite among kids and grownups alike. I make my Hayashi rice recipe from scratch, building layers of flavors by browning the meat.

How to make:process Hayashi Rice with Fullblood Wagyu Beef:

1. PREPARING THE FULLBLOOD WAGYU BEEF Place the Fullblood Wagyu beef (cut into 2 inch pieces), a 1/4 cup of red wine, 1 teaspoon of kosher salt, and a 1/4 tea-spoon of freshly ground black pepper in a small bowl. Mix well. While the beef marinates in the bowl, julienne your onions and slice your button mushrooms. Cut off the root end of your Shimeji mushrooms, and separate out the mushrooms.
2. Heat your large Dutch oven on medium-high heat, and add in the grapeseed oil. Once the oil is hot, add in the marinated Wagyu beef. Sear the beef for 20 seconds on both sides. Remove the Wagyu beef from the Dutch oven, and reserve.
3. PREPARING THE ONIONS AND MUSHROOMS Add the butter to the Dutch oven. Once the butter has melted, add in the julienned onions, and start to caramelize them. Sprinkle the onions with 1 teaspoon of kosher salt and a 1/4 teaspoon of freshly ground black pepper. Cook the onions on medium-high heat for about 10 minutes until they start to brown.Deglaze the Dutch oven with the remainder of the red wine (3/4 cup). Use a wooden spoon to scrape the bottom of the pan and get any bits off the bottom.
4. Add in the button mushrooms, Shimeji mushrooms, and tomato paste. Cook for 5 minutes, while stirring occasionally. Add in the minced garlic, crushed tomatoes (or tomato sauce), Demi Glace, soy sauce, ketchup, brown sugar, bay leaves, and Worcestershire sauce.NOTE: Start cooking the jasmine rice at this point in the process. Bring to a boil, and then reduce the heat to medium-low. Place the lid on the Dutch oven, and simmer for 15 minutes.
5. PREPARING THE JASMINE RICE Heat a medium-size pot on high with water and kosher salt. Once the water is boiling, add in the rice and stir. Once the water comes back to a boil, reduce the heat to medium-low. Cover the pot, and cook for 15-20 minutes or until the liquid is absorbed. Take the pot off the heat, and keep it covered until you’re ready to serve the rice.
6. FINAL STEPS After the onion, mushroom, and tomato mixture has simmered for 15 minutes, remove the lid from the Dutch oven. Stir in the seared Wagyu beef, and let everything cook for 5 minutes. Season to taste with kosher salt and freshly ground black pepper. Serve warm with the jasmine rice, and enjoy!
7. Done and ready to serve!

Hayashi sauce has distinct flavors of demi-glace brown sauce and red wine. Hayashi Rice is often found on a menu at Yoshoku-ya (western style food restaurants) along with Hamburger Steak and Tonkatsu. Heat the butter in a frying pan over medium heat and add garlic. Add the beef to the frying pan and cook till the beef browned. Pour over the demi glace sauce and red wine mixture and bring them to boil.

how is this? Easy isn’t it? That’s the make hayashi rice with fullblood wagyu beef that you try it at home. Good luck!