Peel the daikon and carrot and slice thinly. If dried, soak the shiitake mushroom first, otherwise chop into slices along with the spring onion.
Add the dashi stock, carrot and daikon to a pan, then bring to the boil. When it’s simmering add the shiitake mushroom, spring onion, washed rice and light soy sauce.
When it comes to the boil again stir in the beaten egg. When the egg has set, remove from the heat, and serve.
• If making this dish as a vegetarian meal make sure you use shiitake or konbu dashi. Dashi concentrations also vary, so check the package to check the dilution ratio.
• Don’t have light soy sauce in the cupboard? You can substitute with regular soy sauce, it will change the colour of the dish and is a little less salty, so taste test first.
• If making Ojiya at the end of a nabe hot pot meal, simply add your rice, veggies and egg to any leftover stock as per the recipe.