Rice Stew With Daikon (Daikon Zosui)

READY IN: 40mins
Rita~
Recipe by Roosie

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

Top Review by Arthur in the Garden!

Wonderful recipe! I will have to try it!

Ingredients Nutrition

  • 591.47 ml cooked short-grain rice
  • 177.44 ml shiitake mushroom, thinly sliced
  • 354.88 ml daikon radishes, sliced as directed (about a four inch long chunk)
  • 59.14 ml carrot, sliced as directed
  • 118.29 ml wakame seaweed, soaked five minutes in cold water to cover, then chopped into one inch long pieces (discard soaking water)
  • 1182.95 ml fish stock or 1182.95 ml chicken stock or 1182.95 ml vegetable stock
  • 4.92 ml salt
  • 36.97 ml 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.

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