Ingredients:
2 1/2 cups cooked short-grain rice
3/4 cup shiitake mushrooms, thinly sliced
1 1/2 cups daikon radishes, sliced as directed ( about a four inch long chunk)
1/4 cup carrots, sliced as directed
1/2 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 5 cups chicken stock or 5 cups vegetable stock
1 teaspoon salt
2 1/2 tablespoons soy sauce
Directions:
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.
Servings: 5
Time preparation: 20 min.
Time total: 40 min.