Steps

1. Cut 300-350g chicken thigh into bite-sized pieces.
   🕒 02:52
2. Heat 1 tbsp oil in a frying pan and sear the chicken skin-side down. Season lightly with salt and pepper to taste. [Pro Tip!] Searing the chicken skin until nicely browned will make it aromatic.
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3. Once the chicken is browned, add 1 onion cut into rough pieces and sauté. [Pro Tip!] Cutting the onion into rough pieces retains its texture, allowing you to enjoy the heartiness of the ingredients.
   🕒 04:30
4. Add 1 can Heinz Demi-Glace Sauce and mix well.
   🕒 05:15
5. Add 1 tsp consommé, 1 and 1/2 tsp ketchup, and black pepper to taste, and stir-fry. [Pro Tip!] Demi-glace sauce and consommé pair exceptionally well.
   🕒 05:57
6. Add 1 and 1/2 tsp Worcestershire sauce and 1/2 tsp sugar, mix well, and the hashed chicken is complete.
   🕒 06:46
7. Mince 10g garlic.
   🕒 09:55
8. Heat 1 tbsp olive oil in a frying pan, sauté 160g ground mixed meat, and season with salt and pepper to taste. [Pro Tip!] Do not flip the meat frequently; let it sear thoroughly to enhance its aroma.
   🕒 10:00
9. Once the meat is browned, add the minced garlic and 100g onion and sauté. [Pro Tip!] Garlic burns easily, so add it after the meat.
   🕒 10:48
10. Add 1 can Heinz Demi-Glace Sauce, scraping out any sauce from the lid with a spatula, and mix thoroughly.
    🕒 11:14
11. Add 1 tsp Dashida, 1 tsp sugar, and black pepper to taste to adjust the flavor.
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12. Add 2 tbsp sake, simmer lightly to evaporate the alcohol, and the demi-glace meat sauce is complete. Divide this into two portions: half for rice and half for pasta. [Pro Tip!] If you have wine, use it; otherwise, sake can add richness and aroma.
    🕒 12:29
13. Heat a frying pan over medium heat, crack in 1 egg to make a fried egg. Gather the egg white towards the yolk, reduce to low heat, cover, and steam-fry. [Pro Tip!] When serving over rice, gather the egg white to keep the fried egg from being too large for better presentation.
    🕒 13:09
14. Place 200g cooked rice on a plate, top with half of the demi-glace meat sauce, and then the fried egg. Finish by sprinkling with dried parsley to taste, and the demi-sauce rice is complete.
    🕒 14:03
15. Bring a pot of water to a rolling boil, add salt to taste to make a 1% salt solution. Cook 100g pasta (1.6-1.8mm) for 1 minute less than the package instructions. [Pro Tip!] The salt concentration should be about enough to drink as soup. Cooking it slightly al dente will give it a restaurant-like finish.
    🕒 14:44
16. Reheat the remaining demi-glace meat sauce in a frying pan, add the cooked pasta, and toss to coat. If the sauce is too thick, add about 1 tbsp pasta cooking water to adjust the consistency.
    🕒 15:33
17. Plate and, if desired, sprinkle with Parmesan cheese to taste, and the demi-glace meat sauce pasta is complete.
    🕒 16:23