Daikon Zosui

Description
A yummy Japanese-style recipe. Easy to make vegan by using veggie stock.



Ingredients
2 1/2 cups cooked short-grain rice 3/4 cup shiitake mushrooms, thinly sliced 1 1/2 cups daikon radishes, sliced as directed (about a four inch long chunk) 1/4 cup carrots, 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 chicken stock or 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 immdediately. Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.