Vegetarian Hayashi Rice with Tons of Mushrooms

Vegetarian Hayashi Rice with Tons of Mushrooms

This is an easy vegetarian hayashi rice without meat and tons of mushrooms as the main ingredient. This healthy recipe does not use any readymade roux.

Ingredients: 2 servings

Shimeji mushrooms
1/2 bunch
Large mushroom
Maitake mushrooms (or any kind of mushrooms)
1/4 bunch
Canned tomatoes (cut or whole)
200 g
300 ml
Vegetarian soup stock
1 bag (5 g)
■Red wine
1 tablespoon
■Tomato ketchup
1 tablespoon
■Japanese Worcestershire-style sauce
1 teaspoon
1 teaspoon
1/2 teaspoon
a small amount
1 teaspoon


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.

Story Behind this Recipe

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