Rice Stew With Daikon (Daikon Zosui)

Roosie's Note:

A yummy Japanese-style recipe from www.moscowfood.coop. Easy to make vegetarian by using veggie stock.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 5

• 2 ½ cups cooked short-grain rice
• ¾ cup shiitake mushroom , thinly sliced
• 1 ½ cups daikon radishes , sliced as directed (about a four inch long chunk)
• ¼ cup carrot , sliced as directed
• ½ 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 5 cups chicken stock or 5 cups vegetable stock
• 1 teaspoon salt
• 2 ½ tablespoons soy sauce

Directions:

1. 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.
2. The easiest way to accomplish this is by just using your vegetable peeler.
3. In a stockpot or large saucpan, heat the stock over medium-high heat.
4. Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
5. Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.
6. Stir in salt and soy sauce and serve immediately.
7. Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.

Reviews

[Mozwhite]

I've been wanting to try making something with daikon when I saw this recipe. It is excellent. I already had 2 1/2 cups of cooked jasmine rice from the other day and, when I couldn't find the seaweed at the grocery store, I just grabbed a seaweed salad from. The sushi counter and rinsed it. It worked, but I think they add food coloring to it and it gave the soup a green tint. It still tasted awesome!

[Chef #409027]

I added 1/4 cup of miso, and a block of hard tofu, cut in cubes. I left out the rice because I prefer to make the rice separately. This was delicious and I'm sure I'll make it again.

[Rita~]

This is a quick feel good stew or in my case hearty soup! I used dried mushrooms broken into pieces and soaked. The wakame after soaking comes to 1 cup. This is good for those with low iron. I skipped the salt used only 2 teaspoons soy and added 1 tablespoon miso paste just before serving. I had left over brown rice and wild rice which I added to individual bowls. This preventing the rice to become to sticky! Roosie I enjoyed this and will be making again! Thanks!