Steps

1. Lightly season 100g of beef thinly sliced with salt.
   🕒 01:21
2. Coat the beef with 1 tbsp of all-purpose flour. [Secret Tip!] Coating with flour prevents the meat from becoming tough and enhances its savory flavor.
   🕒 01:32
3. Heat vegetable oil to taste in a frying pan and sear the floured beef until golden brown. [Secret Tip!] Searing the beef well contributes to the richness of the Hayashi sauce.
   🕒 01:41
4. Temporarily remove the seared beef from the pan.
   🕒 02:42
5. Sauté 1/4 thinly sliced onion in the oil infused with beef drippings.
   🕒 02:55
6. Thinly slice 2 mushrooms and sauté them with the onion until softened. [Secret Tip!] Slice the mushrooms thinly so they meld well into the sauce.
   🕒 03:09
7. Briefly sauté 1 clove of grated garlic until fragrant.
   🕒 03:31
8. Add 3 tbsp of Cooking Sake (or Red Wine) and simmer, scraping up the beef drippings from the bottom of the pan.
   🕒 03:40
9. Return the temporarily removed beef to the pan.
   🕒 04:11
10. Add the Hayashi sauce ingredients (Medium-thick Sauce 2-3 tbsp, Tomato Ketchup 2-3 tbsp, Instant Coffee 1/2 tsp, Butter 10g, Water 1 cup) and simmer. [Secret Tip!] Instant coffee acts as a secret ingredient, adding a touch of bitterness and aroma to deepen the flavor.
    🕒 04:31
11. Simmer until the sauce thickens.
    🕒 05:28
12. Stir in 10g of butter for added richness and flavor.
    🕒 05:52
13. Place 2 servings of warm rice into a bowl.
    🕒 06:17
14. Melt 10g of butter for eggs in a frying pan.
    🕒 07:17
15. Once the butter has completely melted, pour in 4 beaten eggs.
    🕒 07:28
16. As the edges of the egg begin to set, gently push them towards the center, then fold. This creates a creamy, flowing egg. [Secret Tip!] By repeatedly pushing the edges towards the center without disturbing the middle, you can achieve a perfectly creamy egg.
    🕒 07:38
17. Gently place the creamy egg on top of the rice.
    🕒 08:11
18. Generously ladle the Hayashi sauce over the egg to complete the dish.
    🕒 08:31