There are some different methods to make ‘Soy Bean Takikomigohan’. You would find the recipes that say you can cook with Uncooked Soy Beans. That’s true, buy Soy Beans would be VERY crunchy if you cook Uncooked Soy Beans and Rice together. I recommend to pre-cook the soaked Soy Beans. Soy Beans would be still crunchy but the crunchiness would be enjoyable if you pre-cook them.


4 Servings


1/2 cup Dried Soy Beans
1/2 teaspoon Salt
2 cups (*180ml cup) Japanese Short Grain Rice
450ml Water
1 teaspoon Dashi Powder *I used Kombu (Kelp) Dashi Powder
1/2 teaspoon Salt
1 tablespoon Sake (Rice Wine)
1 sheet ‘Abura-age’ (Fried Thin Tofu) *optional, cut into small pieces
*Note: If you don’t add ‘Abura-age’, add 1-2 teaspoons Oil of your choice
1 tablespoon Soy Sauce
Spring Onion and Toasted Sesame Seeds *optional

  1. Rinse Dried Soy Beans, place in a saucepan, cover with plenty of cold water, add 1/2 teaspoon Salt, and soak overnight.
  2. Cook the soaked Dried Soy Beans in the saucepan for 20 to 30 minutes. This can be done in advance.
  3. Wash Rice and place it in the rice cooker’s inner pot. Drain the Cooked Soy Beans, place over the Rice, add 450ml Water, Dashi Powder, Salt and Sake (Rice Wine), but do not stir.
  4. Cut ‘Abura-age’ into small pieces, scatter over the Rice evenly, sprinkle with Soy Sauce, and start cooking.
  5. When the Rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
  6. Sprinkle with some finely chopped Spring Onion OR Toasted Sesame Seeds, and enjoy.