Japanese Canned Demi Glace Sauce
This can has been taunting me to buy it everytime I hit the curry aisle at Mitsuwa. I've resisted so far but I want to start cooking some Yoshoku style dishes and the prospect of making demi glace from scratch is just not gonna happen.
Has anyone tried this out in cooking at home?
Don't know about "demi glace," (use D'artagnan for that) but my Sunrise market in NY carries a nice "Hiyashi Raisu" mix -- cubes really, like curry mix. It has a chef on the box, and tries hard to look "homemade" and non-commercial (but we know better, it comes from Japan!)
Anyway, I use it as a base for a gyudon. Use shabu shabu beef, scallion, mirin, etc. Add a little hayashi sauce. Serve over rice.