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. ---------------------------------------------------------------------------
Nutrition
Ingredients
