Beef Hayachi

Exploring how other cultures use Demi-glace in everyday foods, I remember Hayashi Rice being a staple in Japanese family households, particularly among children. This dish is often morphed into Omurice the next day. (Hayashi Rice and Eggs)

• 2 Cups Jasmine Rice 
• 1 Cup Prepared Savory Choice Beef Demi-Glace Concentrate 
• ½ Cups Tomato Puree 
• 2 Tbsp. Worcestershire Sauce 
• 2 Tbsp. Soy Sauce 
• 2 Tbsp. ketchup 
• 2 Tbsps. Unsalted Butter 
• 1 lbs. Bonewerks Beef Pot Roast 
• 2 Onions Thinly Sliced 

Prepare Rice according to directions; any white rice will work. Melt butter in pan and add onions. Cook until the onions just start to caramelize. Add the Demi-Glace, tomato puree, Worcestershire, Soy, and ketchup to the onions, stir to combine and cook on medium heat for about 5 minutes. Rough chop the pot roast and fold into the sauce. Stir in the butter right before serving. To serve; place a portion of the rice onto a plate and ladle over the Hayashi Sauce.

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