Recipe of Favorite Hayashi Rice with Fullblood Wagyu Beef

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Prepare Quick Hayashi Rice with Fullblood Wagyu Beef. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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The same holds true for lunches whenever we usually resort to your can of soup or even box of macaroni and cheese or some other similar product instead of putting our creative efforts into creating a quick and easy yet delicious lunch. You may observe many ideas in this guide and the hope is that these thoughts won't just get you off to a fantastic beginning for ending the lunch R-UT most of us look for ourselves in at a certain point or another but in addition to test new things all on your own.

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Many things affect the quality of taste from Hayashi Rice with Fullblood Wagyu Beef, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hayashi Rice with Fullblood Wagyu Beef delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hayashi Rice with Fullblood Wagyu Beef is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hayashi Rice with Fullblood Wagyu Beef estimated approx 30 minutes.

To begin with this recipe, we must first prepare a few ingredients. You can cook Hayashi Rice with Fullblood Wagyu Beef using 22 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Hayashi Rice with Fullblood Wagyu Beef:

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

Steps 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!

While that is certainly not the end all be guide to cooking fast and simple lunches it's great food for thought. The expectation is that this will get your own creative juices flowing so you may prepare excellent lunches for your own family without needing to complete too terribly much heavy cooking in the practice.

So that is going to wrap it up for this special food Recipe of Homemade Hayashi Rice with Fullblood Wagyu Beef. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!