Hashed Beef / Hayashi Rice Recipe [Calm BGM] скачать в хорошем качестве

Hashed Beef / Hayashi Rice Recipe [Calm BGM]

Hayashi Rice sauce Hayashi Rice roux Hashed Beef rice Japanese Please see below for the ingredients, written recipe, FAQ, and more!! (Chapter) 0:00 Prepare ingredients 1:43 Hayashi rice roux 3:47 Cook Mushroom 5:09 Cook Beef 6:38 Finish Hayashi rice *At CHEF'S LABO (Laboratory), all the videos have many cooking tips that makes you a better cook!! So subscribe the channel, and hit the 🔔 to turn on the notification!! ------------ [The Japanese plates] ⭐️5% off⭐️ *You don't have to buy the plates that I used. You still get 5 % off as long as you enter the shop from below, or use my promo code: CHEFSLABO [MUSUBI KILN website] https://musubikiln.com/?ref=chefslabo [Bird chopstick] https://musubikiln.com/products/seiko... [Origami Chopstick Rest] https://musubikiln.com/collections/au... [Red soup bowl] https://musubikiln.com/products/sakur... [White plate] https://musubikiln.com/products/hibin... *International Shipping available. *Discount shipping for over 5000 JPY *Free shipping for over 50000JPY ↑ (The website will show the price in your currency) ----------- [⭐️Please support the channel⭐️]    / @chefslabo   [📸✨My Instagram!!✨] (My kitchen tour, cooking tips, and more!!) https://www.instagram.com/chefslabo/?... ---------- (Recommended videos👀) [Japanese beef curry from scratch]    • Japanese Beef Curry from scratch   [Menchi Katsu / Minced meat cutlet]    • Menchi Katsu Recipe / Minced Meat Cutlet /...   [How to store used Kombu]    • [Kombu Reuse] How to store used kombu / 使用...   ------------- [Ingredients 2-3serves] (GRAM) -Sliced beef (Ribeye or chuck) 320g -Salt 1/2tsp (2.5g) -Onion (as peeled) 300g -Garlic (as peeled) 30g -Mushroom 150g -Unsalted butter 35g -All purpose flour 2.5tbsp (25g) -Dry red wine 200ml -Kombu 4g -Water 450ml (The seasonings) -Ketchup 4tbsp (80g) -Heavy cream 2tbsp (30g) -Sugar 1tbsp (15g) -Worcestershire sauce 2.5tbsp (37ml) --------- [Ingredients 2-3serves] (OUNCE) -Sliced beef (Ribeye or chuck) 0.7lb -Salt 1/2tsp (0.1oz) -Onion (as peeled) 10.6oz -Garlic (as peeled) 1oz -Mushroom 5.3oz -Unsalted butter 1.2oz -All purpose flour 2.5tbsp (0.9oz) -Dry red wine 7oz -Kombu 0.15oz -Water 16oz (The seasonings) -Ketchup 4tbsp (2.8oz) -Heavy cream 2tbsp (1oz) -Sugar 1tbsp (0.5oz) -Worcestershire sauce 2.5tbsp (1.3oz) ----------- [Method] [Chapter1: Prepare ingredients] -Soak kombu & water for 1hr to make Dashi -Slice onion (against the grain) -Mince garlic, slice mushroom -Slice beef [Chapter2: Hayashi rice roux] -Cold pan. Vege oil. Low heat. Garlic in -Once it starts to get colour, add onion. Med/high heat -Cook 5-6 mins until lightly coloured -Add to a pot. Add wine to the pan -Boil 30 secs. Scrape all the yummy bits -Add to the pot [Chapter3: Cook Mushroom] -Hot pan. Vege oil. High heat. Mushroom in -A pinch of salt. Get colour on both side -Add to the pot. Scrape the pan with some of the kombu dashi [Chapter4: Cook Beef] -Hot pan. Vege oil. Beef in -1/2 tsp salt. Some black pepper -Sear until lightly coloured -Add to the pot -Scrape the pan with the Dashi again [Chapter5: Finish Hayashi rice] -Add all the (Seasoning) in the pot -Boil. Then simmer 10-15 mins. Keep stirring. -Serve with rice or bread. Done mate!! ------------- [FAQ] Q: Why do I use kombu for everything? A: As a Japanese chef, I want to introduce it to the world. And want to support Japanese Marine products industry. So I want to make this channel as socially meaningful Q: I can't find Kombu A: You can replace with Kombu dashi powder or Kombu concentrate or MSG ------------ [Shopping] *Amazon associate links (Kombu) 100g: https://amzn.to/3lnoHHV 500g: https://amzn.to/34WJyZa (My Camera) https://amzn.to/3zAEpn7 (My pan 24cm) https://amzn.to/3gDHqvA (My pan 28cm) https://amzn.to/3Blt8HV (My pan 24 & 28cm set price) https://amzn.to/3gDDUS8 (My Induction Stove) https://amzn.to/3m7Ad9i ------------- [Business enquiry] e-mail: chefslabobusiness@gmail.com ------------- #HayashiRice #HashedBeef #ハヤシライス #ハッシュドビーフ #ChefsLabo #ChefLabo