Roasted Soybean and Shiitake Rice

Roasted soybeans and shiitake in freshly cooked rice. Smells delicious!

Roasted Soybean and Shiitake Rice

Roasted soybeans and shiitake in freshly cooked rice. Smells delicious!

The roasted soybeans can be used directly into Japanese mixed rice and give fragrant aroma.

When comparing with boiled soybeans and roasted soybeans, everyone says they’re tastier with roasted soybeans in Japanese mixed rice.

( 4 servings )

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

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 Spices A, then mix.

6

After it is cooked, put it in a bowl and top with the slightly boiled common beans.