#demi-glace

[fieriframes]

[The onions, white wine, and a spoon of demi-glace. Next? The final touch is a couple of minutes cooked together.]

[chocobochewies-blog]

Omurice

Ready in ~45 minutes Serves 2 ~750 calories per person Category Japanese

Ingredients

Fried Rice

2 cups cooked short grain (medium is alright) rice - day old rice works best, but alternatively you can spread your freshly cooked rice over a cold pan, make sure there are no clumps, and refrigerate for 2 hours

1/4 cup chopped carrots, and peas or edamame

1/2 cup chopped onions

1 egg

1/4 cup green onions

8 medium shrimp or 3 oz. pork/chicken/mushrooms

3 cloves of garlic

vegetable oil

soy sauce

1 tbsp butter

salt

pepper

Omelette (per single serving) 

2 eggs

2 tbsp milk

1/2 oz. butter

Japanese Style Demi-glace Sauce

1 tsp beef consommé or bouillon

3 tbsp Tonkatsu or Okonomiyaki sauce

3 tbsp ketchup

0.4 oz. (0.8 tbsp) butter

4/5 cup water

1 small onion or half a medium-sized onion (~4 oz.)

2 tbsp all purpose flour

Preparation

Fried Rice

Add oil and diced carrots, peas, and chopped onions. Cook on medium-low heat for 8-10 minutes, or until light golden brown. In the last minute of cooking, add green onions. Set aside.

Sauté your protein of choice (diced) in butter and 1 clove of minced garlic. Set aside.

At medium-high heat, add a generous amount of oil and 2 cloves of minced garlic into a large pan or wok. Add rice to hot oil and mix so rice is well coated.

Make a small pocket in the rice for the egg and slightly undercook your egg scramble.

Add in your cooked vegetables and protein and mix well.

Add soy sauce, salt, and pepper to taste. Continue stirring.

Set aside in an oval-shaped mold (or any small- to medium-sized bowl).

Demi-glace

Combine water, consommé, tonkatsu sauce, and ketchup in a bowl. Stir well.

Toast flour in a medium-low heat pan (no oil) until it becomes a nutty brown colour (make sure it doesn’t burn), then remove from the pan. Set aside.

Thinly slice the onions.

Melt butter over medium-low heat, add onions, and cook about 6-8 minutes or until tender, stirring frequently.

When onions are cooked, pour the toasted flour into the pan. Stir well.

Add your initial wet mixture into the pan and let simmer on low heat until the sauce thickens.

Omelette (see Tips for a link to a video tutorial on how to cook the omelette!)

Mix your eggs and milk together. Set aside.

On high heat, melt your butter (you can add more depending on the size of your pan) and make sure your pan is well coated.

Pour in your egg mixture and stir vigorously with chopsticks, gently shake your pan, and quickly scrape the sides in.

While your omelette is still very wet, begin to form the shape, carefully pushing one side of it inwards, while gently making half flipping motions.

When you’ve created the oval shape, keep light flipping it away from the heat for a few seconds.

Gently place it over the molded rice, slice open the omelette, pour demi-glace sauce over and enjoy!

Tips

Omelette Tutorial

Don’t feel discouraged if your omelette does not come out quite right - it takes practice! This isn’t really a tip, more so a pep talk, but good luck!

Credits

Photo: Yoshi [link] Omelette Tutorial: Youtube @ Astrometa

[fieriframes]

[BRING IT UP TO A BOIL. NOW PUT THIS THING THROUGH IT. THOUGH WE INSIST, IT SEEMS, ON LIVING, THROW IN A LITTLE BIT OF DEMI-GLACE, SALT AND PEPPER. IS IT READY?]

[commonground-oc]

Demi-Glace Make homemade demi-glace using Chef's John's recipe that makes a pure veal stock reduction. It takes time, but is well worth the effort.

[reneeandallison]

Chef John's Cheater Demi-Glace You can make a demi-glace using chicken wings and beef shanks since veal bones can be hard to come by. This alternative method works amazingly well and the demi-glace closely resembled the real thing in look, feel, and flavor.

[diyshelf]

Demi Glace Sauce, Easy Shortcut with Instant Pot - Chopstick Chronicles

Shortcut Demi-Glace Sauce recipe using Instant pot. Demi-glace sauce is a base sauce for many Yoshoku dishes in Japanese cooking.

[howtomealprep]

D E M I — G L A C E

Ingredients

3 tbsp oil (for the bones)

12 lb veal bones

1/2 cup tomato paste

3 large carrots

2 large onions

1 head garlic

3 ribs celery

2 whole leeks

3 tbsp oil (for the vegetables)

Method

Step 1: Roasting the Bones and Vegetables

To start, preheat the oven to 450º Fahrenheit.

Drizzle the oil into a roasting pan large enough to hold the veal bones in a single layer. Place the bones into the pan and roast for about 45 minutes to an hour.

After about 45 minutes check the bones.

If they have started to brown and caramelise, flip them over and smear the bones with tomato paste. Roast again for another 15 minutes. Once the bones are out of the oven, roast the vegetables for 40 to 50 minutes. Check and stir them after about 20 minutes to make sure they’re getting a nice, even colour.

Step 2: Making the Stock

1 cup full-bodied red wine

8 to 10 qt cold water

1 tbsp whole peppercorns

3 sprigs fresh thyme

4 bay leaves

To begin the stock, place the roasted bones into a 10 to 12 quart/liter stock pot.

Pour off the excess fat from the roasting pan and discard.

Place the roasting pan onto the stove top and over medium heat and deglaze the pan with the red wine.

Pour the liquid and all of the sucs (all of the little brown bits) into the stock, along with the bones.

Add the roasted vegetables and just enough water to cover all of the ingredients by about 2 to 3 inches.

As the stock reduces, you may need to add a bit more cold water to ensure that the bones are always covered.

Next, add the peppercorns, thyme and bay leaves.

Bring the stock to a quick boil over medium-high heat, then immediately turn the heat down to low.

While the stock simmers, skim the fat and foam off the top, as needed.

After approximately 8 hours, use a slotted spoon to lift out the bones and vegetables. Place them into a strainer that is resting inside another bowl.

Strain the liquid through a fine mesh sieve into a clean pot.

Discard the bones and vegetables once they have cooled.

Skim the fat from the stock using a ladle or cool the stock and let the fat harden in the refrigerator. Remove it once it has solidified.

Step 3: Making the Demi-Glace

To make the demi-glace (or glace de viande), the stock needs to be reduced.

Bring the veal stock to a boil and then lower the heat so the stock simmers.

Let reduce for about another two hours or until the liquid is reduced by half.

Once it has reduced by half, it should be quite a bit darker and thicker in consistency.

If you are not using the demi right away, it is best to pour the demi-glace into a flat casserole dish and and cool.

Once cooled, refrigerate until the demi-glace has set.

Then portion the demi-glace into 3 to 4 inch squares and freeze.

[whereforeartthoumomo]

Demi-Glace

Notes: A pretty straightforward recipe. It’s an off shoot of Espagnole/Brown Sauce.

1 c. brown stock 1 c. brown sauce

Combine stock and sauce in a heavy bottomed sauce pot and bring to a simmer.

Let cook until reduced by half or as needed.

Strain and use as necessary.

Daughter Sauce: Chasseur