Step 1

Gather all the ingredients.

Step 2

Place the beef in a bowl and season with 2 Tbsp wine, ¼ tsp kosher salt, and freshly ground black pepper. Set aside.

Step 3

Cut the onions in half lengthwise, and cut each half into thin strips widthwise. Cut the end of shimeji mushrooms and separate them. Cut the button mushrooms into thin slices.

Step 4

Heat 1 Tbsp olive oil in the Dutch Oven over medium heat and put the beef.

Step 5

Saute until no longer pink and transfer the beef to the bowl.

Step 6

Melt 1 Tbsp butter in the same pot.

Step 7

Add the onion and a pinch of salt. Saute until coated well with oil.

Step 8

Crush garlic (or add minced garlic) and saute until tender.

Step 9

Add 1 Tbsp tomato paste and ½ cup wine.

Step 10

Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.

Step 11

Add 3 Tbsp ketchup and 2 tsp brown sugar.

Step 12

Add 1 ¼ cup (326 ml) tomato juice and the demi-glace sauce.

Step 13

Add 1 bay leaf and put the beef back in the pot.

Step 14

And add mushrooms.

Step 15

Cover and bring it to boil.

Step 16

Skim the foam and scum using a fine mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.

Step 17

Open the lid and taste the Hayashi Rice. If necessary, season with salt.

Step 18

Serve the steamed rice on one side of the plate and serve the Hayashi Rice on the other side. Enjoy!

Step 19

You can keep the leftover in the refrigerator for 3 days or freeze for up to a month.