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) (60分)

  • 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

Steps

1
Use 500ml of water to reconstitute both the shiitake mushrooms and kombu kelp together from the day before.
2
Wash the rice and put on a draining basket for 30 min.
3
Put the soybeans in a frying pan and roast gently until they become slightly dark.
4
Make thin slices of shiitake mushrooms, pork, carrot, devil's tongue, and burdock. Soak the burdock in water.
5
Into the rice cooker, put in the rice, shiitake mushrooms, pork, carrot, devil's tongue, burdock, and seasoning-A, then mix.
6
After it is cooked, put it in a bowl and top with the slightly boiled common beans.

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