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Hayashi Rice ｜ Yu you's recipe transcription

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Ingredients

Cut off beef : 150g
Onions (chopped) : 1/3 piece
celery : 3-4 cm
Onions (skewered) : 2/3 pieces
Mushroom (large) : 2 pieces
sugar : 1/2 tbsp
Water (for caramel) : 1 tablespoon
butter : 15g
Demi-glace sauce : 300g
Shiokosho : Appropriate amount
Red wine : 1 tablespoon
Worcestershire sauce : 1 tablespoon
ketchup : 1 tablespoon
Soy sauce : 1/2 tbsp

Time required

30minutes

Procedure

1) Preparation 00:36
Finely chop the onions, chop the celery, and slice the mushrooms.
Put sugar and water in a frying pan and cook over low heat until it turns slightly brown to make caramel.
2) Make the sauce 02:27
Put 5g of butter in a frying pan, slowly fry chopped onions and celery over low heat, add demiglace sauce, red wine, Worcestershire sauce, and tomato ketchup when it becomes soft, reduce to medium heat when mixed, boil for about 2 minutes, and then caramel. And add soy sauce.
3) Stir-fry vegetables and meat and simmer 04:18
Put the rest of the butter in another frying pan, fry the mushrooms and chopped onions, salt and pepper, and add to the sauce. Put the beef in a warm frying pan, fry lightly until redness remains, and add to the sauce.
If the sauce looks thick, add water and simmer to the desired hardness.

Point

If the mushrooms are small, increase the number and adjust to the desired amount.
Adding caramel adds richness and flavor, and you can enjoy a bittersweet sweetness.
When frying chopped vegetables, add bay leaf if you like.
Slowly cook the chopped vegetables over low heat to bring out the sweetness.
Add soy sauce as a secret ingredient.
Beef is hardened if it is cooked too much, so be careful about how to fry it.