Daikon Zosui

Description

Daikon Zosui

Rice stew with daikon. A yummy Japanese-style recipe. Easy to make vegan by using veggie stock.

Ingredients

• 2½ cups cooked short-grain rice
• ¾ cup shiitake mushrooms, thinly sliced
• 1½ cups daikon radishes, sliced as directed (about a four inch long chunk)
• ¼ cup carrots, sliced as directed
• ½ 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
• 2½ 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 saucepan, 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.