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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s make the roux.

  • Drop the butter (10g) in the pan over low heat.

  • Let the butter melt in the pan.

  • Add the sieved flour (2 tbsp) to the melted butter.

  • Stir-fry the flour thoroughly with a wooden paddle.

  • Stir continuously for more than 10 minutes to brown the mixture.

  • Be careful not to burn the mixture.

  • When it becomes brown as shown,

  • turn off the burner and place the pan on a trivet.

  • Dilute the mixture by adding a quarter of the bouillon broth (50ml).

  • Continue mixing vigorously,

  • gather

  • and place the roux on a plate.

  • Let’s cut the vegetables.

  • Cut the onion in half.

  • Remove the basal plate, the part of the root attached to the onion.

  • Make a shallow cut vertically along the outer layers.

  • This will help cut the onion into even pieces.

  • Slice the onion across the shallow cut, making half inch slices.

  • Cut the carrot vertically into 4 slices.

  • Stack the slices on top of each other and chop them into fine strips (3.5cm).

  • Slice the button mushrooms into thin slices.

  • Let's make the hayashi sauce, similar to a thick demi-glace sauce.

  • Lightly sprinkle the beef slices with the salt

  • and the pepper.

  • Add the vegetable oil to the heated pan and swirl to coat it with the oil.

  • With a pair of tongs, spread the beef slices on the pan with the seasoned side facing down.

  • Sprinkle the pepper

  • and the salt on the other side of the beef.

  • Let the beef cook on high heat without stirring until brown

  • and then turn them over.

  • When both sides become brown,

  • place the beef on a plate

  • and turn off the burner.

  • Tilt the pan toward you and remove the excess oil with a paper towel.

  • Add the butter (1 tbsp)

  • and olive oil (1/2 tbsp) to the pan

  • and turn the heat to medium.

  • Swirl the pan and let the butter melt.

  • Put the chopped onion (150g) and carrot (40g) in the pan at once.

  • As with the beef, don’t overstir while browning the vegetables.

  • Cooking thoroughly at this stage increases the flavor of the vegetables

  • and shortens the cooking time.

  • Add the chopped garlic clove and stir lightly.

  • When the aroma grows stronger,

  • add the sliced button mushrooms (50g) and mix.

  • When the mushrooms begins to wilt,

  • add the tomato ketchup

  • and toss to coat.

  • When the vegetables are well coated,

  • place the beef slices back into the pan and distribute evenly among the vegetables.

  • Add the red wine (3 tbsp) to the beef and vegetables and reduce the liquid on medium heat.

  • When the alcohol has evaporated completely,

  • add the rest of the bouillon broth (150ml),

  • canned diced tomatoes (100g),

  • honey (1~1/2 tsp)

  • and bay leaf to the sauce.

  • Turn the burner on high

  • and lightly stir with a ladle.

  • Skim off the foam with a mesh strainer.

  • Reduce the heat,

  • cover with a lid and simmer on low heat for 5 to 6 minutes.

  • Remove the lid.

  • Drop in the roux and dissolve it in the sauce with the ladle.

  • Add the green peas (2 tbsp),

  • salt (1/2 tsp)

  • and Japanese Worcestershire sauce (1 tsp) to the mixture.

  • While occasionally stirring with the ladle,

  • reduce the sauce on low heat until thickened as shown.

  • Test the flavor of the sauce

  • and add salt

  • and pepper to taste.

  • Add the soy sauce (1/2 tsp), lightly stir and the hayashi sauce is ready to serve.

  • Let’s serve the Hayashi Rice.

  • Open the rice cooker

  • and add the butter (10g) to the fresh steamed rice.

  • Lightly stir with a rice paddle.

  • When combined, stuff the rice into a cup.

  • Serve the rice on a plate.

  • Ladle the hayashi sauce and the beef and vegetables beside the rice.

  • Sprinkle on the chopped parsley.

  • Finally, pour a dash of whipping cream onto the hayashi sauce.

  • Except for carefully making the roux,

  • this is a simple recipe requiring only to combine the ingredients in order.

  • This homemade sauce is smooth and delicious

  • and there is no need to purchase packaged demi-glace.

  • When you make the roux, it becomes very hot

  • so we recommend using a wooden paddle to mix it.

  • Good luck in the kitchen!

Hi, I'm Francis,

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B1 中級

林飯的製作方法 (How to Make Hayashi Rice)

  • 37 11
    阿多賓 發佈於 2021 年 01 月 14 日
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