Demi-Glace sauce is a classic French sauce. Japanese cooking also uses this sauce in certain recipes. Surprising isn’t it?! Recipes such as Hayashi Rice and stewed hamburger use the sauce, along with many others.
What is Demi-Glace sauce?
This decadent French sauce is a combination of one part Espagnole sauce and one part beef stock. The final step is to simmer this mixture until it reduces to half the original amount. This unfortunately takes time, so I have a shortcut below.
Often the sauce is used for Yoshoku recipes
Ok, so why is this classic French sauce in a Japanese food blog? Because the Japanese enjoy all sorts of cuisine and adapt to suit Japanese pallets. Yoshoku refers to dishes influenced by western style cooking. A typical and well-known example of Yoshoku is Omurice and Fried Shrimp(Ebi Fry). Furthermore, often Yoshoku recipes call for demi-glace sauce to be used in them, for instance, Hayashi rice
Canned Demi-Glace sauce in Japan
The Japanese often use demi-glace sauce but it is time-consuming if you make from scratch. Canned demi-glace sauce is readily available in Japan and I certainly have used the canned version. Though because I have never found it in Australia, I have decided to make my own.
Easy Shortcut for Demi-Glace sauce using instant pot
Making the sauce usually takes days. I usually don’t mind to put some effort into great food, though I don’t always have time to spend that long of course. So I decided to use an instant pot method and I’ve adopted a recipe from a cookbook that I bought in Japan called “Yoshoku”.
Instant pot alternatives
If you don’t have an instant pot, you can use a pressure cooker. An Instant pot is an electric pot that has many functions. I have used one for sauteing vegetables and also used it as a pressure cooker. If you don’t have a pressure cooker nor an Instant pot, then you need to simmer the sauce for 7-8 hours.
How to store the sauce
If you don’t alter the recipe, it will make about 1-1.5 liters of sauce. I usually divide it into two to three 500ml batches, pour them into ziplock bags and store them in the fridge or freezer. It stores 1-2 days in the fridge and about a month in the freezer. It can be used for Hayashi Rice, Hamburger stew, or to drizzle over Omurice.
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- 30 g bread flour
- 30 g plain flour
- 1.5 tbsp olive oil
- 1 small onion chopped or 90g
- 1/2 carrot chopped or 90g
- 1 bunch celery chopped or 90g
- 100 g cherry tomato
- 1/4 cup olive oil
- 1 bottle Pasata sauce 700ml *1
- 1 litre water
- 500 g ground beef
- 1.5 tbsp olive oil
- 375 ml red wine *2
- 2 bay leaves
- Combine bread flour and plain flour in a small mixing bowl.
- Microwave for 4 min on 500-600w taking the bowl out and stir in order to brown evenly. Set it aside.
- Heat 1.5 tbsp olive oil in an instant pot and add onion, carrot and celery.
- Set the instant pot to "saute" for 30 min to brown the vegetables.*3
- When the vegetables are browned (at about 15-20 min in) add browned flour and 1/4 cup of olive oil.
- Stir all constantly when all mixed well add pasata sauce and water.
- In a separate frying pan, heat 1.5 tbsp olive oil and cook ground beef.
- When the ground beef is cooked add red wine to the frying pan and bring it to boil.
- Turn the heat off and add the ground beef and red wine into the instant pot.
- Put instant pot lid on and set pressure cooker for 30 min on high. *4
- When the 30 min pressure cooker cycle end, release the pressure.
- Using a sieve, drain and separate the liquid sauce into a pot. Make sure all the liquid is squeezed out by pressing the solid against the sieve.
- Bring the sauce simmer over medium heat, and keep shimmering to reduce the sauce by half. *5
- If it is not used straight away, divide it into 500ml batches in ziplock bags and refrigerate or freeze for later use.