Rice Stew With Daikon (Daikon Zosui)

Name: Rice Stew With Daikon (Daikon Zosui)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 serving(s)
Ingredients: 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 chicken stock or 5 cups vegetable stock; 1 teaspoon salt; 2 1/2 tablespoons soy sauce

(5)

Recipe by Roosie

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

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READY IN: 40mins

SERVES: 5

UNITS: US

INGREDIENTS

Nutrition

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

5 cups chicken stock or 5 cups vegetable stock
1

teaspoon salt
2 ¹⁄₂

tablespoons soy sauce

DIRECTIONS

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.

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