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Rice Stew With Daikon (Daikon Zosui)

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“A yummy Japanese-style recipe from Easy to make vegetarian by using veggie stock.”

Ingredients Nutrition

  • 2 12 cups cooked short-grain rice
  • 34 cup shiitake mushroom, thinly sliced
  • 1 12 cups daikon radishes, sliced as directed (about a four inch long chunk)
  • 14 cup carrot, sliced as directed
  • 12 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 12 tablespoons soy sauce


  1. 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.
  2. The easiest way to accomplish this is by just using your vegetable peeler.
  3. In a stockpot or large saucpan, heat the stock over medium-high heat.
  4. Add the daikon and carrot, and cook until the vegetables have softened, about 10 minutes.
  5. Add the cooked rice, mushrooms and wakame, and bring to a boil again, stirring occasionally.
  6. Stir in salt and soy sauce and serve immediately.
  7. Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.

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