Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, croquettes with demi-glace sauce from leftover hayashi rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

I added lots of my hubby's favorite mushrooms to his favorite hayashi rice. By adding mushrooms, you will add a lot of great tasting stock to the stew. Microwave the onion to cut down on the cooking time. I recommend using maple syrup, but you can use caramel sauce, honey or sugar instead.

Croquettes with Demi-glace Sauce from Leftover Hayashi Rice is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Croquettes with Demi-glace Sauce from Leftover Hayashi Rice is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook croquettes with demi-glace sauce from leftover hayashi rice using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Croquettes with Demi-glace Sauce from Leftover Hayashi Rice:

1. Prepare 3 medium Potatoes
2. Get 1 1/2 ladleful Leftover hayashi sauce
3. Prepare 1 Salt and pepper
4. Take 1 Egg
5. Prepare 1 Flour
6. Prepare 1 Panko
7. Prepare 1 Oil for deep frying
8. Prepare 1 Sauce
9. Prepare 70 ml Water
10. Prepare 1 tsp Sugar
11. Make ready 1 tbsp Mirin
12. Get 3 tbsp Ketchup
13. Get 5 grams Butter

It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious. Hayashi rice is Japanese-style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or alongside cooked rice.

Instructions to make Croquettes with Demi-glace Sauce from Leftover Hayashi Rice:

1. Peel the potatoes. Microwave them until soft, then mash them.
2. Heat the hayashi sauce. Simmer to evaporate the excess liquid it until it's slightly thick. Try adding a small amount of flour if it's not becoming thick.
3. Combine the potatoes (Step 1) with the sauce (Step 2). Season with salt and pepper. Don't wash the pan from the hayashi sauce yet, because you'll be using that to make the serving sauce.
4. Moisten your hands with vegetable oil as you shape each croquette into desired shapes and sizes. Dredge in flour, egg, and panko in that order. Deep-fry in 170℃ oil.
5. Put all ingredients for the sauce in the pan you used to reduce the hayashi sauce. Stir and simmer to reduce until it's thick. Don't let it burn. Dish it up and serve.
6. Please adjust the amount of hayashi sauce to prevent the croquettes from becoming too soft. If you have any leftovers, add that into the serving sauce.
7. If the croquettes are too soft to shape, let it sit to cool, or chill in the fridge.
8. If you don't have enough filling, try adding minced and microwaved onions - it's really tasty.

This is gonna smell and look delicious. Hayashi rice is Japanese-style hashed beef stew, thinly sliced beef and onions in a demi-glace sauce served over or alongside cooked rice. It resembles kare raisu, and, like kare raisu, is also eaten with a spoon. Hayashi rice is basically rice topped with beef and onion (and sometimes mushrooms) which were simmered in demi glace sauce. The rice can be white rice or butter rice.

So that’s going to wrap it up for this exceptional food croquettes with demi-glace sauce from leftover hayashi rice recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!