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    You are in: Home / Recipes / Rice Stew With Daikon (Daikon Zosui) Recipe
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    Rice Stew With Daikon (Daikon Zosui)

    Rice Stew With Daikon (Daikon Zosui). Photo by Rita~

    1/2 Photos of Rice Stew With Daikon (Daikon Zosui)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Roosie's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 1/2 cups cooked short-grain rice
    • 3/4 cup shiitake mushroom, thinly sliced
    • 1 1/2 cups daikon radishes, sliced as directed (about a four inch long chunk)
    • 1/4 cup carrot, 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 5 cups chicken stock or 5 cups vegetable stock
    • 1 teaspoon salt
    • 2 1/2 tablespoons soy sauce

    Directions:

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

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    Ratings & Reviews:

    • on June 13, 2013

      55

      Wonderful recipe! I will have to try it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 13, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Rice Stew With Daikon (Daikon Zosui)

    Serving Size: 1 (342 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 168.5
     
    Calories from Fat 18
    11%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 2.3 mg
    0%
    Sodium 1335.7 mg
    55%
    Total Carbohydrate 27.8 g
    9%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.4 g
    1%
    Protein 8.4 g
    16%

    The following items or measurements are not included:

    shiitake mushrooms

    daikon radishes

    wakame seaweed

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