Rice Stew With Daikon Daikon Zosui Recipes

RICE STEW WITH DAIKON (DAIKON ZOSUI)

Steps:

• 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.

SIMMERED DAIKON (FUROFUKI DAIKON)

Steps:

• Cut daikon into 1 1/2 inch thick rounds. Peel. Bevel edges of each slice to prevent the edges of the daikon from breaking up while cooking. Cut a shallow cross into one side of each slice to facilitate cooking.
• In a saucepan, arrange each slice cross-cut side down. Cover with rice water and cook until tender; drain.
• Combine simmering sauce ingredients.
• Place cooked daikon on top of the kombu in a saucepan. Pour simmering sauce over and bring just to a simmer, then reduce heat to low and simmer until soft, about 20 minutes.
• Arrange daikon slices in 4 warmed dishes. Discard konbu. Pour remaining cooking liquid over daikon and serve.