Japanese-Style Rice Salad

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VegetarianTimes

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Ingredients

8-oz. pkg. three-grain tempeh, cut into 1/2-inch cubes

1/4 cup tamari or reduced-sodium soy sauce

1/8 tsp. wasabi powder (

2 Tbs. dark sesame oil

1 cup uncooked long-grain brown rice

1/2 tsp. coarse salt

1 cup fresh corn kernels (from 2 ears)

3 Tbs. rice vinegar

1 Tbs. mirin

5 small button or cremini mushrooms, thinly sliced (3/4 cup)

4 radishes, julienned

3 bunches watercress

Peanut-Miso Dressing (August '99, p38)

3 small carrots, julienned

1 cup julienned daikon

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