Best Rice Stew With Daikon Daikon Zosui Recipes

Rice Stew for Shabbos (Shabbat) Lunch image

Provided by Ilysse

Categories Stew

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup short-grain brown rice
4 1/8 cups water
1 tablespoon chicken consomme
2 tablespoons onion soup mix
1 teaspoon soy sauce
1 garlic clove, crushed
1 lb boneless beef chuck roast

Steps:

Place rice in a crockpot.
Add consume, onion soup mix, soy sauce and garlic.
Add water and give it a little stir
Add the meat.
Cover and cook on high for 1 hour then switch setting to low and cook until needed -- .

Nutrition Facts : Calories 309.2, Fat 15.7, SaturatedFat 6.2, Cholesterol 52.2, Sodium 113, Carbohydrate 24.4, Fiber 1.1, Protein 16.5

Shrimp and Rice Stew image

Provided by WKernan

Time 1h30m

Yield 8 1.5 cups, 8 serving(s)

Number Of Ingredients 16

8 ounces large shrimp
8 ounces chicken thighs (optional)
2 teaspoons salt
1/2 cup chopped shallot
2 tablespoons fish sauce
1 teaspoon sugar
3/4 teaspoon pepper
1 cup uncooked jasmine rice
2 teaspoons fresh ginger
2 teaspoons minced garlic
8 cups water
4 cups baby bok choy or 4 cups spinach
2 cups frozen peas
3/4 cup cilantro, chopped
1/4 cup mint
2 teaspoons lime juice

Steps:

Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle.
with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.
Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside.
Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+.
Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.

Simmered Daikon (Furofuki Daikon) image

Provided by Halcyon Eve

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

18 ounces daikon radishes
2 quarts water, from rinsing rice
1 piece konbu (2 x 5 inch)
3 -3 1/3 cups dashi stock
3 tablespoons light soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 teaspoon salt

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.

Nutrition Facts : Calories 59.1, Fat 0.1, Sodium 1417.8, Carbohydrate 12.7, Fiber 2.1, Sugar 9.8, Protein 2.2