Ingredients

• 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

Instructions

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.