Food Forum
Vol. 26 No. 2  July 2012




Demiglace sauce was introduced to Japan with the arrival of French cuisine during the Meiji era. This is one of the basic sauces for yoshoku (Japanese-style Western dishes) and it remains popular here today: many recipes still call for it, and while it may be bought ready-made, this simple recipe combines red wine, tomato paste and soy sauce to easily make a delicious brown sauce at home.


Sliced beefSliced beef
Serves 4 to 6

734 kcal  Protein 18.7 g  Fat 36.4 g (per person)

  • 400-500 g (about 1 lb.) thin slices of beef suitable for sukiyaki, such as chuck eye or rib loin
  • 150 g (5 oz.) mushrooms
  • 3 small-sized onions, total 500-550 g (1-1.2 lbs.)
  • Butter
  • Vegetable oil
  • Salt and black pepper
  • 1 small clove of garlic, crushed with garlic press
  • 2 T flour
  • 1 1/4 C red wine
  • 1 1/4 C consommé (bouillon)
  • 3 T tomato paste
  • 5 T Kikkoman Soy Sauce
  • 1 bay leaf
  • 4 to 6 servings of hot cooked rice
  • Parsley, minced


  1. Cut each slice of beef into three pieces. Cut mushrooms into 4-6 slices lengthwise, each slice about 2-3 mm (1/8 in.) thick. Cut all onions in half lengthwise. Finely chop one onion and set aside. Cut the remaining two onions horizontally into 4-5 mm (1/5 in.) slices.
  2. Melt 1 t butter and 1/2 t vegetable oil in a non-stick frying pan and sauté half of the beef over medium heat until lightly browned.* Season lightly with salt and pepper, remove from pan.
  3. Melt another 1 t butter in the same pan, and sauté and season the remaining beef in the same way. Remove beef from pan and set aside.
  4. Add 1 T butter to the same pan, sauté the garlic and two sliced onions. Cook over low heat until tender and slightly browned. Add mushrooms and sauté until softened. Remove from pan; set aside together with the beef.
  5. Melt another 1 1/2 T butter in the same pan and sauté the fine-chopped onion over low heat. When it turns transparent, sprinkle in 2 T flour, mix and continue to sauté.
  6. Add red wine gradually to the pan, portioning it out about 3 times while stirring to incorporate the flour. Bring to a boil. Keep boiling for 1 to 2 minutes, add consommé. Return the onion-garlic-mushroom mixture together with the beef to the pan.
  7. Add and mix the tomato paste and soy sauce. Add bay leaf and simmer over low heat for 10-15 minutes, then sprinkle with black pepper. Add salt, if necessary.
  8. Serve the hayashi beef alongside cooked rice on individual plates. Garnish the rice with parsley.

* In both Steps 2 and 3, discard accumulated fat after sautéing, leaving 1 T of grease in the pan.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml

This recipe was inspired by “The Japanese Table” feature article “Japanese Fusion Cuisine: One-Plate Rice Dishes” included in this issue.