Hayashi Rice

Ingredients

• 1 tbsp butter
• 1 yellow onion, thinly sliced
• 1 tbsp garlic, minced
• 1/4 tsp white pepper
• 1 lb wagyu beef, thinly sliced and cut into bite-sized pieces
• 1 pack shimeji mushrooms
• 1 tbsp tomato paste
• 1/4 cup red wine
• 2 cups water
• 1/2 package (4 cubes) hayashi roux cubes
• 1 tsp Worcestershire sauce
• White rice, for serving

Directions

• Melt the butter in a large pot over medium heat. Add the onions and cook until deeply caramelized, about 15 minutes.
• Stir in the garlic and white pepper. Add the beef and shimeji mushrooms and cook until the beef is lightly browned.
• Stir in the tomato paste and cook 1 minute. Pour in the red wine and simmer 2-3 minutes, until slightly reduced.
• Add the water and bring to a boil.
• Add the hayashi roux cubes and stir until fully dissolved, scraping the bottom to incorporate the browned bits. Reduce heat to low, cover, and simmer 10-15 minutes, stirring occasionally.
• Stir in the Worcestershire sauce. If the sauce is thicker than you like, add water 1 tablespoon at a time to reach your preferred consistency.
• Serve hot over rice.

Recipe by Leigh, inspired by @cabagges.world. From Instagram.