Serves 1 Leftover cold rice 100g Seasoned stock Stock 1 1/2 cups Salt 1/4 teaspoon Light-colored soy sauce 1 teaspoon Daikon (Japanese radish) 40g Carrot 20g Pumpkin 20g Fresh shiitake mushroom 1 Stone parsley 3 stems

‚PPlace the rice in a colander and rinse off the stickiness under running water while separating each grain of rice. Drain. ‚QSkin the daikon and carrot and cut into 2 to 3mm-thick pieces. Cut the pumpkin similarly without removing the skin. ‚RBoil the pumpkin briefly and drain. ‚SRemove the stem from the mushroom and slice into 3mm-thick pieces. ‚TCut the stone parsley into 2cm-long pieces.

‚PCombine the stock, daikon and carrot in a pan and bring to a boil over medium heat. Add the rice to the pan. ‚QBring it to a boil again and skim the scum off the surface. Lower the heat and continue cooking. ‚RWhen the rice grains begin to look puffy, add the mushroom and pumpkin and season with the salt and soy sauce. Cook until the pumpkin becomes tender. ‚SSprinkle the stone parsley on top and immediately remove from the heat.