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

5

People talking

Join In Now Join the conversation!

Rice Stew With Daikon (Daikon Zosui) created by Rita1652

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

Ready In:: 40mins
Serves:
Units:

5

People talking

Join In Now Join the conversation!

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 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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Roosie

Contributor

@Roosie

Contributor

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

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Kate N.

1/30/2019

This was pretty good! I felt like it was missing something though. I have a shellfish allergy so try to avoid fish altogether and used chicken stock; I think it would have been better with a vegetable stock or even a mushroom stock! I want to try to make it again because it was pretty easy. I might add something spicy to it next time.

Reply
review by Arthur in the Garden

6/13/2013

Wonderful recipe! I will have to try it!

Reply
review by Mozwhite

9/13/2011

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!

Reply
review by island_kat

12/26/2006

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.

Reply
photo by Rita1652

11/22/2004

Reply