Rice Stew With Daikon (Daikon Zosui)

Recipe by Roosie
READY IN: 40mins


  • 2 12
    cups cooked short-grain rice
  • 34
    cup shiitake mushroom, thinly sliced
  • 1 12
    cups daikon radishes, sliced as directed (about a four inch long chunk)
  • 14
    cup carrot, sliced as directed
  • 12
    cup wakame seaweed, soaked five minutes in cold water to cover, then chopped into one inch long pieces (discard soaking water)
  • 5
    5 cups chicken stock or 5 cups vegetable stock
  • 1
    teaspoon salt
  • 2 12
    tablespoons soy sauce


  • 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 immediately.
  • Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.