Tuesday, March 30, 2010

Rice Stew with Daikon (Daikon Zosui)

Serves 5

2 ½ cups cooked short-grain rice
¾ cup shiitake mushrooms
1 ½ cups daikon (about a four-inch-long chunk), sliced as directed
¼ cup carrots, sliced
½ cup Wakame, soaked five minutes in cold water to cover, then chopped into one-inch long pieces (discard soaking water)
5 cups fish stock (if unavailable, use chicken or vegetable stock)
1 teaspoon salt
2 ½ tablespoons soy sauce

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. Thinly slice the shiitake mushrooms also. Heat the stock in a soup pan with the daikon and carrot, and cook until the vegetables have softened, around 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to the boil again, stirring occasionally. Stir in salt and soy sauce. Eat hot. Partners well with Daikon Pickles. (Note: Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.)

By: Jackie Miyasaka, http://moscowfood.coop/archive/daikon.html

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