Rice Stew With Daikon (daikon Zosui)

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also 3 Comments

Description

A yummy Japanese-style recipe. Easy to make vegan by using veggie stock.

Ingredients

• 2 1/2 cups cooked short-grain rice
  
• 3/4 cup shiitake Mushrooms, thinly sliced
  
• 1 1/2 cups daikon radishes, sliced as directed (about a four inch long chunk)
  
• 1/4 cup carrots, sliced as directed
  
• 1/2 cup wakame seaweed, soaked five minutes in cold water to cover,then chopped into one inch long pieces (discard soaking water)
  
• 5 cups fish stock or chicken stock or vegetable stock
  
• 1 teaspoon salt
  
• 2 1/2 tablespoons soy sauce

Directions

Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick.
The easiest way to accomplish this is by just using your vegetable peeler.
In a stockpot or large saucpan, heat the stock over medium-high heat.
Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
Add the cooked rice, Mushrooms and wakame, and bring to a boil again, stirring occasionally.
Stir in salt and soy sauce and serve immdediately.
Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.

Other Links

See also