Hayashi rice

Hayashi rice

Tags

Rice
Japanese
Weekend

Cook

Ingredients

  • 1 onion, chopped
  • 4 carrots, chopped
  • 4 ribs of celery, chopped
  • 3 cups vegetable stock
  • 2 cups tomato puree
  • ¼ cup red wine
  • 2 tbsp Japanese Worcestershire sauce
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 2 bay leaves
  • 6 tbsp all purpose flour
  • 7 cups vegetable stock
  • 180g soy curls
  • 1 onion sliced
  • 6 cloves of garlic minced
  • 800g mushrooms, sliced
  • Rice

Steps

  1. Heat 2 tbsp oil in a pan and add onion, carrot and celery. Sauté until browned.
  2. Add 3 cups stock, tomato puree, red wine, Worcestershire sauce, sugar, soy sauce, and bay leaf.
  3. Stir to combine then simmer for 30 minutes.
  4. Meanwhile, heat 4 cups of vegetable broth in a pot on the stove.
  5. Once it starts boiling, turn off the heat and add soy curls to the pot.
  6. Let the soy curls rehydrate in the vegetable broth for 10 minutes, then drain.
  7. Gently press on the soy curls to remove excess liquid.
  8. Heat oil in the wok over medium low.
  9. Once hot, add the flour and stir constantly until the roux turns brown. Remove from heat.
  10. When the sauce is done simmering, strain the vegetables and reserve the sauce.
  11. Clean and cook the rice.
  12. Heat 2 tbsp oil in the wok and add onion slices and a pinch of salt. Cook until brown.
  13. Add garlic and mushrooms and cook a few minutes until the mushrooms soften.
  14. Add the sauce, roux, 2 cups stock and soy curls. Cover and simmer 15 minutes. Season.