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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)

    Average Rating:

     3 Total Reviews

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    • on September 13, 2011

      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!

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    • on December 26, 2006

      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.

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    • on November 22, 2004

      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!

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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

    Detailed Nutrition Values About Nutrition Info
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