Roasted Soybean and Shiitake Rice
Dry-roasted soybeans in a frying pan, can be used directly into Japanese mixed seasoned rice and give fragrant aroma.
When comparing with boiled soybeans and dry-roasted soybeans, everyone says they’re tastier with roasted soybeans in Japanese mixed rice.
Also, Shiitake boosts the aroma of roasted soybeans.
Dried shiitake mushrooms( thinly sliced )
3cm square 1
Pork leg ( thinly sliced )
Small size cut in half ( 30g )
Carrot( thinly sliced )
Konnyaku ( Konjac )( thinly sliced )
Burdock ( thinly sliced )
Common beans ( cut diagonally )
Soy sauce -A
Soup: from reconstituted shiitake and kombu kelp -A
Use 500ml of water to reconstitute both the shiitake mushrooms and kombu kelp together from the day before.
Wash the rice and put on a draining basket for 30 min.
Put the soybeans in a frying pan and roast gently until they become slightly dark.
Make thin slices of shiitake mushrooms, pork, carrot, devil's tongue, and burdock. Soak the burdock in water.
Into the rice cooker, put in the rice, shiitake mushrooms, pork, carrot, devil's tongue, burdock, and seasoning-A, then mix.
After it is cooked, put it in a bowl and top with the slightly boiled common beans.