• Rinse the rice. 

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

In another small sauce pot, combine the shiitake mushrooms and 1½ cups [3 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, start preparing the rest of the meal. 

• Scrub or peel the daikon; cut the daikon in half lengthwise, then crosswise into thin half-moons.

In a medium bowl, combine the daikon, apple cider vinegar, and 1 tablespoon [2 TBL] water. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Peel the onion and cut into enough ½-inch-thick slices to measure 1 cup [2 cups].
• Trim the root ends from the scallions; cut the white parts into 1-inch pieces. Thinly slice the green parts on the diagonal for garnish.
• Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
• Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
• In a small bowl, stir together the tamari and gochujang.

• Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Cut into ½-inch pieces. Season lightly with salt and pepper.
• Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut crosswise into 1-inch pieces. Season lightly with salt and pepper.
• Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
• Plant-based chick*n: Pat the chick*n dry with a paper towel; season with salt and pepper.

In a wok or medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for steak or pork; and 3 to 5 minutes for chicken, tofu, or plant-based chick*n. Transfer to a plate and cover to keep warm. Do not clean the pan.

If the pan used for your protein is dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the carrot and cook until starting to soften, 1 to 2 minutes. 

Add your protein and any accumulated juices, mushrooms, ⅓ cup [⅔ cup] reserved mushroom soaking liquid, tamari mixture, and ½ teaspoon [1 tsp] sugar (from your pantry), if using. Stir to coat and cook until your protein is cooked through and the sauce is heated through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve the pickled daikon on the side.