Rice Stew With Daikon (Daikon Zosui)

1. 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. 2

   The easiest way to accomplish this is by just using your vegetable peeler.

3. 3

   In a stockpot or large saucpan, heat the stock over medium-high heat.

4. 4

   Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.

5. 5

   Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.

6. 6

   Stir in salt and soy sauce and serve immediately.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.