• Gather all the ingredients. Prepare the demi-glace ahead of time using my recipe. If you'd like to make hayashi rice using a pre-made sauce mix, try my Easy Hayashi Rice recipe.
  

To Prepare the Beef and Vegetables

• Place 1 lb thinly sliced beef (chuck or ribeye) in a bowl and season with 2 Tbsp red wine, ¼ tsp Diamond Crystal kosher salt, and freshly ground black pepper. Set aside.
  
• Cut 1½ onions in half lengthwise, and cut each half into thin strips widthwise. Cut off the end of 3.5 oz shimeji mushrooms and separate them into small clusters. Cut 4 button mushrooms into thin slices.
  

To Cook the Hayashi Rice

• Heat 1 Tbsp olive oil in a Dutch oven over medium heat. When it‘s hot, add the beef.
  
• Sauté until no longer pink. Then, transfer the beef to a bowl.
  
• Melt 1 Tbsp unsalted butter in the same pot.
  
• Add the onion and ⅛ tsp Diamond Crystal kosher salt. Sauté until coated well with oil.
  
• Crush or mince 2 cloves garlic and add to the pot. Sauté until tender.
  
• Add 1 Tbsp tomato paste and ½ cup red wine.
  
• Add 4 Tbsp Worcestershire sauce and 1 Tbsp soy sauce.
  
• Add 3 Tbsp ketchup and 2 tsp brown sugar.
  
• Add 1¼ cups tomato juice and 3 cups Homemade Demi-Glace Sauce.
  
• Add 1 bay leaf. Then, add the beef back into the pot.
  
• Add the mushrooms.
  
• Cover and bring it to a boil.
  
• Skim the foam and scum using a fine-mesh skimmer. Cover, lower the heat, and simmer for 15 minutes.
  
• Open the lid and taste the Hayashi Rice. If necessary, season with Diamond Crystal kosher salt.
  

To Serve

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

To Store

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