Hayashi Rice with Fullblood Wagyu Beef.

Today we are starting to run out stock of treats in the house?, it is me again, Dan, Don’t worry, you can make your own hayashi rice with fullblood wagyu beef, you recognize. The preference is not substandard to the same kick that’s normally sold in cafes when you are socializing.

In this dish, we will certainly talk about how to make a total Hayashi Rice with Fullblood Wagyu Beef with pointers to make sure that it really feels yummy as well as soft when you eat it. This snack will certainly be even more best when you appreciate while unwinding or eating with your family. Hayashi Rice with Fullblood Wagyu Beef is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Hayashi Rice with Fullblood Wagyu Beef is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have hayashi rice with fullblood wagyu beef using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Hayashi Rice with Fullblood Wagyu Beef:

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

Instructions to make 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!.

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