Rice Stew With Daikon Daikon Zosui

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

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.

cooked short-grain rice, shiitake mushroom, daikon radishes, carrot, wakame seaweed, fish stock, salt, soy sauce