Best Rice Stew With Daikon Daikon Zosui Recipes

Rice Stew With Daikon (Daikon Zosui) image

Provided by Roosie

Categories Stew

Time 40m

Yield 5 serving(s)

Number Of Ingredients 8

2 1/2 cups cooked short-grain rice
3/4 cup shiitake mushroom, thinly sliced
1 1/2 cups daikon radishes, sliced as directed (about a four inch long chunk)
1/4 cup carrot, 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 chicken stock or 5 cups vegetable stock
1 teaspoon salt
2 1/2 tablespoons soy sauce

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.

Nutrition Facts : Calories 168.5, Fat 2.1, SaturatedFat 0.5, Cholesterol 2.3, Sodium 1335.7, Carbohydrate 27.8, Fiber 0.2, Sugar 0.5, Protein 8.5

Turkey & Rice Stew image

Provided by scarysheree

Categories Poultry

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups mushrooms, quartered
2 medium carrots, sliced
1 medium onion, chopped
1/2 cup wild rice, uncooked
1/2 cup brown rice, uncooked
12 ounces turkey, cooked
1 teaspoon thyme
1/2 teaspoon rosemary, crushed
1/4 teaspoon black pepper
3 (14 ounce) cans low-fat chicken broth
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup

Steps:

Nutrition Facts : Calories 219.5, Fat 5.3, SaturatedFat 1.4, Cholesterol 38.6, Sodium 55.3, Carbohydrate 26.9, Fiber 2.6, Sugar 2.8, Protein 16.2

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