Rice with boiled soybeans is good...but rice with "iri-daizu" (dry-fried/parched/roasted soybeans) is quicker, tastier, and free of that soapy soybean texture. Iri-daizu are to be had cheaply the day after setsubun, and also at this time of year, just before the new crop beans hit the market, but as bargain-bin beer snacks, they are never very expensive at any time of year. They make pretty good "instant" 5-flavor simmered beans too (go-moku mame).
You can double the amount of sake/soy sauce, but I prefer a lighter taste. You can also add in almost any of the usual takikomi gohan suspects, but slightly salty ingredients work best.
Takikomi Gohan with Iri-Daizu
per cup of rice:
1/2 t sake
1/2 t soy sauce
pinch salt, OR 1 t shio-konbu (salted konbu, or salted hijiki etc), OR 1-2 T semi-dried whitebait (shirasu-boshi - my favorite addition to this dish).
Very simple - wash your rice and into the rice-cooker with it, along with your other ingredients. I add the shirasu-boshi at the end, so that they don't lose too much flavor.
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