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.
Steamed Rice with Roasted Soybeans and Shiitake Mushrooms 🍚✨
The aroma that rises the moment you open the lid is absolutely irresistible! No need to soak the soybeans—just dry roast them and you're good to go. This adds a toasty fragrance that takes the dish to the next level—two birds with one stone! Plus, the rich umami of shiitake mushrooms enhances the roasted soybean aroma even more, bringing maximum comfort and satisfaction.
Give it a try and enjoy the harmony of flavors! 🌱🍄
Ingredients
(4 servings)
-
5 slices
Dried shiitake mushrooms( thinly sliced )
-
3cm square 1
Kombu kelp
-
70g
Soybeans
-
1.5 cup
Rice
-
100g
Pork thigh ( 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.
