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Vegetarian Hayashi Rice with Tons of Mushrooms
Vegetarian Hayashi Rice with Tons of Mushrooms

Before you jump to Vegetarian Hayashi Rice with Tons of Mushrooms recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Reasons Why Eating Apples Is Good.

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I really hope I have revealed some information that revealed why apples are so good. The one thing you should realize is that we only discussed a portion of the benefits of eating apples. All the benefits would take us to much time to include in this post, but the information is out there. So do yourself a favor and grab some apples when you go to the grocery store. You will see that your overall health can greatly be benefited by eating apples.

We hope you got insight from reading it, now let’s go back to vegetarian hayashi rice with tons of mushrooms recipe. 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 prepare Vegetarian Hayashi Rice with Tons of Mushrooms:
  1. Get Onion
  2. Prepare Shimeji mushrooms
  3. Get mushroom
  4. Take Maitake mushrooms (or any kind of mushrooms)
  5. Take Canned tomatoes (cut or whole)
  6. Use Water
  7. Take Vegetarian soup stock
  8. Provide ■Red wine
  9. Take ■Tomato ketchup
  10. Get ■Japanese Worcestershire-style sauce
  11. You need ■Honey
  12. Get ■Salt
  13. Get ■Pepper
  14. Take Katakuriko
Instructions 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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