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.

Ingredients (4 servings)

  • 5 slices Dried shiitake mushrooms( thinly sliced )
  • 3cm square 1 Kombu kelp
  • 70g Soybeans
  • 1.5 cup Rice
  • 100g Pork leg ( thinly sliced )
  • Small size cut in half ( 30g ) Carrot( thinly sliced )
  • 30g Konnyaku ( Konjac )( thinly sliced )
  • 10cm Burdock ( thinly sliced )
  • 6 Common beans ( cut diagonally )
  • 1 Tbsp Sake -A
  • 1 Tbsp Soy sauce -A
  • 1/2 tsp Salt -A
  • 240ml 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.


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