Our beloved Hayami Mokomichi isn’t getting much screen time in Kinkyuu Torishirabeshitsu (Kintori) and we all know that Moco loves to cook, so I decided to translate this simple demiglace sauce recipe from the Lunch Queen Jdrama recipe book which stars the lovely Takeuchi Yuko!

US standard measurements are approximated. If you want more precision, go with the metric measurements.

Enjoy and post pictures!
I’ll be making this soon. :)
Also here’s the original recipe in Japanese.

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Simple Demiglace Sauce
Simple yet delicious demiglace sauce inspired by the Japanese drama, Lunch no Joou (Lunch Queen).
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Vegetables
  1. 1 diced onion
  2. 1/2 a diced carrot
  3. 1 stalk of diced celery
  4. 3 whole garlic cloves halved
Protein
  1. 100g of bacon
Other
  1. 3/4 cup (200ml) of red wine
  2. 2 1/2 cups (600ml or 1 can) of demiglace sauce
  3. 1 3/4 cups (400ml) chicken/beef broth or from bouillon cubes
  4. 1/2 cup (100ml) of ketchup
  5. 3 1/2 tbsp (50ml) of Worcestershire sauce
  6. Salt and pepper season to taste
  7. A drizzle of canola oil for browning
Prep
  1. Dice the onion, carrot, and celery.
  2. Cut the bacon in chunks.
  3. Slice the garlic cloves in half.
Browning
  1. Add a drizzle of canola oil to a medium-sized pot on medium heat.
  2. Just as the oil gets hot, add the bacon and cook until you can smell the bacon aroma (about 3 minutes).
  3. Add the prepped veggies (onion, carrot, celery, garlic) into the pot.
  4. Continue to sauté the veggies until brown on medium heat.
Wine time
  1. Add the red wine and simmer on low heat until half of the wine has evaporated.
Nothing wrong if it's from a can
  1. Add the demiglace sauce and bouillon or beef/chicken broth. It's okay to use demiglace sauce from a can.
Simmer time
  1. Now simmer the mixture for 30-40 minutes until the sauce is thick.
Finishing off
  1. Scoop out the vegetables and bacon with a ladle and place into a chinois or strainer.
  2. Mash the vegetables in the chinois/strainer over the pot to squeeze out more goodness.
  3. By removing the vegetables and bacon and mashing it, we're creating a smooth sauce.
  4. Now add the ketchup, Worcestershire sauce and season with salt and pepper to taste.
Notes
  1. This yields 20 ounces or 600ml.
  2. US standard measurements are approximated. If you want more precision, go with the metric measurements.
  3. Serve over protein like a steak with some veggies or for a Japanese-style experience, serve over omurice (omelet rice) or a hamburg steak.
Adapted from Lunch no Joou Recipe Book
Adapted from Lunch no Joou Recipe Book