Daikon Zosui

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 of 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 imdediately.
 * 7) Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.