Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegetarian hayashi rice with tons of mushrooms. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Vegetarian Hayashi Rice with Tons of Mushrooms is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Vegetarian Hayashi Rice with Tons of Mushrooms is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook vegetarian hayashi rice with tons of mushrooms using 14 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Vegetarian Hayashi Rice with Tons of Mushrooms:
- Make ready 1 Onion
- Get 1/2 bunch Shimeji mushrooms
- Get 2 large mushroom
- Get 1/4 bunch Maitake mushrooms (or any kind of mushrooms)
- Make ready 200 grams Canned tomatoes (cut or whole)
- Take 300 ml Water
- Prepare 1 bag Vegetarian soup stock
- Take 1 tbsp ■Red wine
- Get 1 tbsp ■Tomato ketchup
- Prepare 1 tsp ■Japanese Worcestershire-style sauce
- Take 1 tsp ■Honey
- Prepare 1/2 tsp ■Salt
- Prepare 1 dash ■Pepper
- Get 1 tsp Katakuriko
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Instructions 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.
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