Soybean Lover’s Soybean Rice

Name: Soybean Lover’s Soybean Rice
Cuisine: Japanese
Ingredients: ¼ cup dried soybeans; 1½ cups (2 rice-cooker cups) short- or medium-grain brown rice; 1½ cups (2 rice-cooker cups) short- or medium-grain brown rice; 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1½ teaspoons mirin (sweet cooking wine); 1½ teaspoons mirin (sweet cooking wine); 1½ tablespoons usukuchi shoyu (light-colored soy sauce); 1½ tablespoons usukuchi shoyu (light-colored soy sauce); 1 tablespoon minced shiso leaves, preferably, or parsley; 1 tablespoon minced shiso leaves, preferably, or parsley

Daizu Gohan

Preparation info

4
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

After the jolly Setsubun bean-throwing and bean-eating ritual, I always end up with a plastic bag of leftover tough, dry-roasted daizu, soybeans. A friend suggested that I cook them with rice. The result was a delicious success. I now buy soybeans without waiting for Setsubun, toast them in a skillet, and prepare this dish.

Ingredients

¼ cup dried soybeans
1½ cups (2 rice-cooker cups) short-</

Asia
Japan
Leftovers
Side dish
Vegan

Method

Put the soybeans into a medium bowl, and cover them with cold water. Soak them overnight.

Rinse and soak the rice as described.

Drain the soybeans, wipe them dry in a paper towel, and dry-toast them in a skillet over low heat, shaking continuously, until they turn slightly golden, 4 to 5 minutes.

In a rice cooker or heavy-bott