Daikon zosui2

Ingredients Edit

  • 2½ cups cooked short-grain rice and lewin
  • 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
  • 2000000  grams of salt
  • 2½ tablespoons soy sauce

Directions Edit

  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.
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