Roasted soybeans are used in the bean-throwing ceremony on Setsubun. It’s healthy and delicious to eat as is, but it’s also great for cooking. Since it’s already cooked, it doesn’t take long to rehydrate or simmer. Combine miso with burdock, which goes well with it, to create a side dish to keep on hand. It’s perfect to go with your bowl of rice!
Pointers from Rie
- To make your own roasted soybeans, soak the soybeans in water overnight, dry them thoroughly with kitchen paper, and bake them in a 150°C oven for about 60 minutes until crispy. It will last longer if stored in a clean container.
- If it’s difficult to chop the burdock root, use a food processor. You can chop finely in no time.
- Okazu miso is also delicious when put in a bento lunch box, or served on grilled tofu, or on grilled turnips or eggplants.
recipe video
Ingredients (easy to make amount)
| Roasted soybeans | 50g |
| Burdock | 1/2 |
| Sesame oil | 1 tbsp |
| Ginger | 1/2 slice |
| ａ）Sugar miso mirin dark soy sauce |
1 tbsp 2 tbsp 2 tbsp 1 tsp |
| White sesame seeds | 1 tbsp |
Nutritional value (1/4 of total amount)
| Energy | 155kcal |
| Protein | 6.5g |
| Fat | 7.3g |
| Carbohydrates | 16.3g |
| Salt equivalent | 1.2g |
Cooking
- Soak the roasted soybeans in boiling water until they are completely covered, leave for 20 minutes, and drain.
- Wash the burdock thoroughly and chop it finely with the skin on. Finely chop the ginger, leaving the skin on.
- Heat sesame oil in a frying pan, add the burdock and stir fry over medium heat for 3 to 5 minutes. Once the burdock is coated with oil, add the ginger and continue to stir fry.
- Add step 1 to step 3 and stir fry lightly.
- Add (a) to step 4 and stir fry until the flavors are evenly mixed. To finish, sprinkle white sesame seeds on top and serve in a bowl.
MOA natural food products used
Sesame oil / Beet sugar / Kyotan rice malt miso / Zuiun dark soy sauce / organic roasted white sesame seeds
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