Roasted soybean rice with Shiitake powder

If you dry roast soybeans, you can use them without further preparation in takikomi rice. Add to that their fragrant aroma and you can kill two birds with one stone! The Shiitake powder makes it even more delicious.

Ingredients (4 servings) (60 minutes)

  • 1 Tbsp Shiitake powder
  • 1 sheet (3cm square) Kombu
  • 70g Soybeans
  • 1.5 cups Rice
  • 100g Pork thigh, thinly sliced
  • half a small carrot (30g) Carrot, thinly sliced
  • 30g Konnyaku, thinly sliced
  • 10cm burdock root, thinly sliced
  • 6 Green beans, diagonally sliced
  • 1 Tbsp Sake-A
  • 1 Tbsp Soy sauce-A
  • 1/2 tsp Salt-A
  • 240ml Kombu Dashi broth



Soak the kombu in 500ml of water the day before to make Dashi broth.

Wash the rice and leave in the sieve for 30 minutes.

Dry roast the soy beans in a frying pan until golden brown.

Thinly slice the pork, carrot, konnyaku, and burdock root. Rinse the burdock root in water.

Remove the kombu from the Dashi broth (you can discard the kombu or save it for another time). Place everything except the green beans in a rice cooker and mix briefly.

When cooked, serve in a bowl and garnish with the green beans boiled.


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