Directions

To Begin

1. Soak rice in water for at least 1 hr. Place dashima, white radish and 5 cups of water into a small pot. Bring to a boil and then, turn the flame down to low heat and simmer the broth for 20 mins.
2. Meanwhile, prepare the onion, carrot, pumpkin and mushroom. To save time, cut them into smaller chunks and blitz using a food processor until diced.
3. In a pot or wok, add sesame oil and heat over medium fire. Drain the rice and put into the pot. Give a quick stir. Pour in a ladle of broth and cook while stirring until the broth evaporates. Repeat another 3 times. The rice grains will gradually expand.
4. Pour in 2 cups of broth and put in all the diced vegetables. Bring to a boil. Then put on a lid and turn the flame down to low and simmer for 10 mins while stirring occasionally. Keep a lookout and add in water if necessary. Season with salt according to taste.
5. Transfer to individual serving bowls and serve with sesame oil and sauce soy if preferred. Top with nori strips and sprinkle some white sesame seeds.