Recipe of Perfect Hayashi Rice with Fullblood Wagyu Beef

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Perfect Hayashi Rice with Fullblood Wagyu Beef. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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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 particular recipe, we have to first prepare a few ingredients. You can have Hayashi Rice with Fullblood Wagyu Beef using 22 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take 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 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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