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Rice Salad

 
Servers 4
You can use local radish but it's moist and less crunchy than Japanese daikon. Daikon brown rice vinegar and umeboshi juice are from Japanese supermarkets.
  • 2 Cups cooked brown rice 
  • Tamari sauce (wheat-free soya sauce) and salt to taste
  • 5 Shiitake mushrooms, soaked in brown rice vinegar and steamed 
  • 1/2 Carrot cut into match-sticks and steamed 1 1/2 minutes
  • 1/2 Daikon (radish)
  • 1 Cake taukwa, deep-fried and cut into strips
  • 1/2 Cup green peas
  • 1/2 cup corn meal (dry corn kernels)
  • Brown rice vinegar or umeboshi juice
  • 1 red chilli (optional) 
  • Parsely or spring onions.
  1. Cook rice, allow to cool and mix to make fluffy.
  2. Mix tamari and sait with other ingredients before mixing into rice.
  3. Stir in brown rice vinegar or umeboshi juice. 
  4. Garnish with sliced red chilli and chopped parsley or spring onion.

 



 

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Last modified: March 28, 2002