Vegetarian Hayashi Rice with Tons of Mushrooms

Name: Vegetarian Hayashi Rice with Tons of Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Onion; 1/2 bunch Shimeji mushrooms; 2 large mushroom; 1/4 bunch Maitake mushrooms (or any kind of mushrooms); 200 grams Canned tomatoes (cut or whole); 300 ml Water; 1 bag Vegetarian soup stock; 1 tbsp Red wine; 1 tbsp Tomato ketchup; 1 tsp Japanese Worcestershire-style sauce; 1 tsp Honey; 1/2 tsp Salt; 1 dash Pepper; 1 tsp Katakuriko

Servings: persons

1 Onion
1/2 bunch Shimeji mushrooms
2 large mushroom
1/4 bunch Maitake mushrooms (or any kind of mushrooms)
200 grams Canned tomatoes (cut or whole)
300 ml Water
1 bag Vegetarian soup stock
1 tbsp Red wine
1 tbsp Tomato ketchup
1 tsp Japanese Worcestershire-style sauce
1 tsp Honey
1/2 tsp Salt
1 dash Pepper
1 tsp Katakuriko

1
Preparations: Peel and thinly slice the onion.
2
Separate the shimeji and maitake mushrooms into bite sizes.
3
Also slice the mushrooms.
4
Stir-fry the onion in a frying pan.
5
Once softened and nicely browned, add all of the mushrooms and stir-fry until everything is evenly cooked.
6
Turn the heat off.
7
Transfer the cooked mixture into a pot.
8
Add 300 ml water and the soup stock.
9
I used a vegetarian soup stock.
10
Turn the heat on.
11
When the mixture comes to a boil, add the canned tomatoes.
12
If you're using whole tomatoes, hull them before them and mash before adding them to the pot.
13
When it boils again, add all the ingredients.
14
Taste and season accordingly.
15
Stir occasionally to prevent burning.
16
Simmer for 15-20 minutes.
17
To finalize, dissolve 1 teaspoon katakuriko in the same amount of water, then add this mixture into the pot and stir.
18
It's ready to eat once it's thickened nicely.
19
Turn the heat off, cover the pot and let it rest.
20
The stew will reduce a bit and the flavor will improve even more.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Onion, 1/2 bunch Shimeji mushrooms, 2 large mushroom, 1/4 bunch Maitake mushrooms (or any kind of mushrooms), and more.

Yes, Vegetarian Hayashi Rice with Tons of Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!