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