Simmered Soybeans with Mixed Vegetables
Enjoy a variety of different textures in this simmered dish featuring five ingredients.
Photographed by Shin Ebisu
Beans & Tofu
Calorie count is per serving.
Excludes time needed to reconstitute the soybeans and chill the simmered dish.
- Approx. 160 g soybeans (dry)
- 1 piece konbu kelp (3 cm x 6 cm)
- 30 g carrot
- 30 g burdock root
- 40 g konnyaku
- A dash of rice vinegar
- A pinch of salt
- 4 tbsp sugar
- 2 1/2 tsp usukuchi soy sauce
- 1.2-1.4 l water
Rinse the soybeans and soak overnight in 1.2-1.4 liters of water.
Soybeans increase several times in volume when reconstituted, so it's important to soak them in plenty of water. Par-boil the beans in the soaking liquid, which is full of umami.
Pour the fully reconstituted soybeans and water into a pot and place over medium heat. When it comes to a gentle boil, skim off the surface scum and reduce the heat to medium-low. Replenish the water so that the level remains 3-4 cm above the beans and simmer for 1-1.5 hours. Set aside to cool in the liquid.
It's important to skim off the foamy scum that appears when boiled. Make sure that the beans are constantly submerged by adding 400 ml of water every 30 minutes. The beans are ready when tender enough to mash between your fingers. Be careful not to make them too soft and spoil the texture.
Peel the carrot and cut into 1 cm cubes. Wash the burdock root and cut lengthwise in half. Cut into 5 mm pieces. Parboil in boiling water with a dash of rice vinegar and drain. Cut the konnyaku into 1 cm cubes and boil in salted water.
Briefly rinse the konbu in water and use kitchen scissors to cut into 1 cm squares.
Put the soybeans, carrots, burdock root, konnyaku and konbu in a pot. Add the simmering water used to simmer the soybeans to a level 3-4 cm above the beans. Add water if insufficient. Place the pot over medium heat and bring to a gentle boil. Skim off the surface scum and reduce the heat to low.
Add the sugar and skim off the scum. Simmer over low heat for around 20 minutes.
Add the usukuchi soy sauce and simmer for 10-15 minutes, while carefully skimming off the surface scum. When the liquid has been reduced enough to allow the beans to surface, turn off the heat. Set aside to cool in the liquid and soak up the flavor.
Boiled soybeans will keep in the fridge for 1-2 days if stored in an airtight food container along with the liquid.