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Recipe: Yummy Vegetarian Hayashi Rice with Tons of Mushrooms

Vegetarian Hayashi Rice with Tons of Mushrooms. Hayashi Rice (ハヤシライス)is a western style Japanese dish similar to a beef stew with onions and mushrooms. It's usually eaten like curry with rice. Hayashi Rice, or sometimes called Hashed Beef, is a popular Western-style stew made with tender beef, onions, mushrooms in a demi-glace sauce.

Vegetarian Hayashi Rice with Tons of Mushrooms 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). You can have Vegetarian Hayashi Rice with Tons of Mushrooms using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vegetarian Hayashi Rice with Tons of Mushrooms

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

Hayashi rice stew is a Japanese food/dish inspired by beef stews in Western cuisines. Hayashi Rice Stew is a 'yoshoku' dish (a Japanese dish heavily influenced by Western cuisine) made from tender - Shiitake, enoki, maitake and shimeji mushrooms are used in many Japanese dishes, where they add. The Vegetarian Mushroom Rice recipe out of our category leafy green vegetable! While porcini mushrooms are known for their thick stem and delicous flavor, you might be surprised to learn they're packed with essential nutrients as well.

Vegetarian Hayashi Rice with Tons of Mushrooms instructions

  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..

Hayashi raisu (or hayashi rice) is a Japanese version of a rich beef stew, and in terms of popularity it's second only to the mighty curry rice, Japanese style curry. Just like curry, you can buy hayashi raisu roux blocks at Japanese grocery stores (look in the curry roux section). Hayashi rice is a dish popular in Japan. It usually contains beef, onions, and button mushrooms, in demi-glace sauce. Served atop or alongside steamed rice.