Vegetarian Hayashi Rice with Tons of Mushrooms

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Vegetarian Hayashi Rice with Tons of Mushrooms. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vegetarian Hayashi Rice with Tons of Mushrooms is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vegetarian Hayashi Rice with Tons of Mushrooms is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Vegetarian Hayashi Rice with Tons of Mushrooms, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Hayashi Rice with Tons of Mushrooms delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian Hayashi Rice with Tons of Mushrooms is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular 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 that.

This is a vegetarian hayashi rice variation of a tomato-based curry recipe that I always use.

I used canned tomatoes. When using whole tomatoes, make sure to mash them before adding to the rest of the ingredients. Use your favorite kind of mushrooms and however much you'd like. For 2 servings. Recipe by Saishokubeginnernano

Ingredients and spices that need to be Get to make Vegetarian Hayashi Rice with Tons of Mushrooms:

1. 1 Onion
2. 1/2 bunch Shimeji mushrooms
3. 2 large mushroom
4. 1/4 bunch Maitake mushrooms (or any kind of mushrooms)
5. 200 grams Canned tomatoes (cut or whole)
6. 300 ml Water
7. 1 bag Vegetarian soup stock
8. 1 tbsp ■Red wine
9. 1 tbsp ■Tomato ketchup
10. 1 tsp ■Japanese Worcestershire-style sauce
11. 1 tsp ■Honey
12. 1/2 tsp ■Salt
13. 1 dash ■Pepper
14. 1 tsp Katakuriko

Instructions to make to make Vegetarian Hayashi Rice with Tons of Mushrooms

1. Preparations: Peel and thinly slice the onion. Separate the shimeji and maitake mushrooms into bite sizes. Also slice the mushrooms.
2. 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.
3. 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.
4. 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.
5. When it boils again, add all the ■ ingredients. Taste and season accordingly.
6. 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.
7. 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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