Steps

1. Slice 1 onion 1cm thick, perpendicular to the grain.
   🕒 04:13
2. Slice 100g mushrooms.
   🕒 04:55
3. Season 200g thinly sliced beef with salt and pepper to taste, then dust with 1 tbsp all-purpose flour. 【Tip!】 Seasoning the meat and dusting it with flour helps the sauce cling better, creating a harmonious flavor.
   🕒 06:09
4. Heat 1 tbsp vegetable oil in a frying pan over medium heat, then sauté the beef.
   🕒 06:34
5. Once the beef is browned, add the sliced onion and mushrooms and sauté until the onion is tender.
   🕒 06:57
6. Cover the frying pan and steam-fry briefly.
   🕒 08:35
7. Dust with all-purpose flour and stir-fry until the powdery texture disappears.
   🕒 08:58
8. Add 3 tbsp KAGOME Tomato Ketchup and 3 tbsp KAGOME Aged Worcestershire Sauce, and stir-fry for 1 minute. 【Tip!】 This helps evaporate the acidity from the ketchup and Worcestershire sauce, allowing only the umami to remain.
   🕒 09:27
9. Add 1 tbsp milk and 150ml water, then simmer over low heat for 3 minutes.
   🕒 10:31
10. Once it thickens, add 10g butter and melt it. 【Tip!】 Adding butter at the end enhances the aroma.
    🕒 11:23
11. Serve warm cooked rice on a plate and top with the Hayashi sauce.
    🕒 11:55
12. Finish by sprinkling with dried parsley to taste.
    🕒 12:34