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Hayashi Rice with Fullblood Wagyu Beef

Hayashi Rice with Fullblood Wagyu Sukiyaki Beef Strips

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


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


          • Small Bowl
          • Large Dutch Oven
          • Large Pot with Lid
          • Wooden Spoon

          FIRST STEP

          Pull the Fullblood Wagyu beef carpaccio/sukiyaki beef strips out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          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 teaspoon 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.

          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.


          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.

          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.


          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.

          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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