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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2 1/2	cups	cooked	-	-	-	-
shiitake mushroom	3/4	cup	sliced	-	-	-	-
daikon radish	1 1/2	cups	sliced	27.84	5.916	1.1832	0.174
carrot	1/4	cup	sliced	13.12	3.0656	0.2976	0.0768
wakame	1/2	cup	seaweed soaked chopped	18.0	3.656	1.212	0.256
chicken stock vegetable	5	cups		-	-	-	-
salt	1	teaspoon		-	-	-	-
soy sauce	2 1/2	1/2		21.2	1.972	3.2560000000000002	0.228

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.