Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Daikon | not in our table | 0 |
| Wakame | not in our table | 0 |
| Seaweed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 cups cooked short-grain rice
- 3/4 cup shiitake mushrooms, thinly sliced
- 1 1/2 cups daikon radishes, sliced as directed (about a four inch long chunk)
- 1/4 cup carrots, 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 fish stock or chicken stock or vegetable stock
- 1 teaspoon salt
- 2 1/2 tablespoons soy sauce
- =
Directions
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 immdediately.
Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.