Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, vegetarian hayashi rice with tons of mushrooms. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegetarian Hayashi Rice with Tons of Mushrooms is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Vegetarian Hayashi Rice with Tons of Mushrooms is something which I’ve loved my entire life.
Savory, tangy and sweet, Hayashi Rice is made with caramelized onions and cheap cuts of beef simmered in red wine and tomato paste until the meat is fall-apart tender. Finished with sauteed mushrooms and served with hot rice, Hayashi rice is a classic Japanese comfort food. This video will show you how to make Hayashi Rice, a popular western style Japanese dish.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegetarian hayashi rice with tons of mushrooms using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Hayashi Rice with Tons of Mushrooms:
- Get 1 Onion
- Take 1/2 bunch Shimeji mushrooms
- Take 2 large mushroom
- Make ready 1/4 bunch Maitake mushrooms (or any kind of mushrooms)
- Take 200 grams Canned tomatoes (cut or whole)
- Get 300 ml Water
- Take 1 bag Vegetarian soup stock
- Make ready 1 tbsp ■Red wine
- Prepare 1 tbsp ■Tomato ketchup
- Take 1 tsp ■Japanese Worcestershire-style sauce
- Take 1 tsp ■Honey
- Take 1/2 tsp ■Salt
- Make ready 1 dash ■Pepper
- Prepare 1 tsp Katakuriko
Served atop or alongside steamed rice. The sauce is sometimes topped with a drizzle of fresh cream. • Hayashi Rice is Japanese beef stew poured over Steamed Rice. Hayashi sauce has distinct flavors of demi-glace brown sauce and red wine. Hayashi Rice is often found on a menu at Yoshoku-ya (western style food restaurants).
Steps to make Vegetarian Hayashi Rice with Tons of Mushrooms:
- Preparations: Peel and thinly slice the onion. Separate the shimeji and maitake mushrooms into bite sizes. Also slice the mushrooms.
- Stir-fry the onion in a frying pan. Once softened and nicely browned, add all of the mushrooms and stir-fry until everything is evenly cooked.
- Turn the heat off. Transfer the cooked mixture into a pot. Add 300 ml water and the soup stock. I used a vegetarian soup stock.
- Turn the heat on. When the mixture comes to a boil, add the canned tomatoes. If you're using whole tomatoes, hull them before them and mash before adding them to the pot.
- When it boils again, add all the ■ ingredients. Taste and season accordingly.
- Stir occasionally to prevent burning. Simmer for 15-20 minutes. To finalize, dissolve 1 teaspoon katakuriko in the same amount of water, then add this mixture into the pot and stir.
- It's ready to eat once it's thickened nicely. Turn the heat off, cover the pot and let it rest. The stew will reduce a bit and the flavor will improve even more.
The flavors of fall combine in this vegetarian wild rice and mushroom pilaf recipe that's perfect for a vegetarian entree or everyday side dish. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. The Vegetarian Mushroom Rice recipe out of our category leafy green vegetable! Heat the butter and fry the mushrooms. Season with salt, ground black pepper.
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