Soak the kombu in 500ml of water the day before to make Dashi broth.
Wash the rice and leave in the sieve for 30 minutes.
Dry roast the soy beans in a frying pan until golden brown.
Thinly slice the pork, carrot, konnyaku, and burdock root. Rinse the burdock root in water.
Remove the kombu from the Dashi broth (you can discard the kombu or save it for another time). Place everything except the green beans in a rice cooker and mix briefly.
When cooked, serve in a bowl and garnish with the green beans boiled.