Easy Hashed Beef (Hayashi) Using Red Wine

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, easy hashed beef (hayashi) using red wine. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy Hashed Beef (Hayashi) Using Red Wine is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Easy Hashed Beef (Hayashi) Using Red Wine is something that I have loved my entire life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook easy hashed beef (hayashi) using red wine using 15 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Easy Hashed Beef (Hayashi) Using Red Wine:
  1. Take 200 grams Thinly sliced beef
  2. Take 1 Onion (medium)
  3. Make ready 1 packet Shimeji mushrooms
  4. Prepare 1 tbsp ○ Red wine (or sake)
  5. Prepare 1 tsp ○ Grated garlic
  6. Take 1 dash ○ Salt and pepper
  7. Take 1 tsp ○ Katakuriko
  8. Take 100 to 200 ml ● Red wine
  9. Make ready 1 can ☆ Canned demiglace sauce (290 g)
  10. Get 1 half a can ☆Water
  11. Take 2 tbsp ☆ Ketchup
  12. Get 1 ☆ Soup stock cube
  13. Take 1 tsp ☆ Soy sauce
  14. Take 1 tsp ☆ Sugar
  15. Prepare 1 ☆ Salt and pepper

Add a pinch of salt to taste if necessary. Return the meat to the pot and add the beef stock, red wine, porcini powder, tomato paste, ketchup, chunou sauce, and honey. Stir to combine and bring to a simmer. Cover and turn down the heat to maintain a gentle simmer.

Steps to make Easy Hashed Beef (Hayashi) Using Red Wine:
  1. Put the beef and the ○ ingredients in the listed order in a plastic bag, and massage over the bag to help the flavors penetrate the meat. Slice the onion about 5 mm thick. Cut the root end off the shimeji mushrooms.
  2. Heat some olive oil in a frying pan and saute the vegetables until wilted. Add the beef while separating the slices and saute. When the color of the meat changes add the ● red wine, and simmer until the liquid in the pan is reduced by about 80%.
  3. Add all the ☆ ingredients and simmer without a lid on until the sauce is thickened over high heat, about 3 to 4 minutes. Adjust the taste with salt and pepper to finish.

Stir to combine and bring to a simmer. Cover and turn down the heat to maintain a gentle simmer. Hayashi Rice is Japanese beef stew poured over Steamed Rice. 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.

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