Rice Stew With Daikon (Daikon Zosui) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Easy to make vegetarian by using veggie stock. 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 fish stock or 5 cups chicken stock or 5 cups vegetable stock |
1 teaspoon salt |
2 1/2 tablespoons 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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