How to Reconstitute and Simmer Soybeans
Soybeans are an essential ingredient in Japanese food. They are used in soy sauce, miso, tofu and natto.
Photographed by Shin Ebisu
Beans & Tofu
Does not include time needed to reconstitute the soybeans.
- 250 g soybeans (dried)Note
After boiling, the soybeans will weigh roughly 600 g with 400 ml of water remaining.
- 400 ml dashi
- 2 tsp sugar
- 2 tsp mirin
- 1 1/3 tbsp usukuchi soy sauce
- 1 tsp soy sauce
Place the soybeans in a pot filled with one liter of water and soak overnight, or for at least 10 hours.
Discard the old water and add a new liter of water to the pot. Place over medium heat and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Turn off the heat before the beans get too soft. Check for slight firmness by eating one.
When making savory and sweet simmered soybeans, they should not be boiled until tender. Do not drain the beans. Just add the dashi and seasonings to the pot to further simmer the beans.
Add dashi to the pot and place over medium heat. When it comes to a boil, add [A] and simmer for 5 minutes. Set aside to cool.
Savory and sweet simmered soybeans are used for fried or grilled dishes. Do not discard the simmering liquid. When halving this recipe, use half the amount of soybeans, dashi and [A].
Boiled soybeans as well as savory and sweet simmered soybeans should be placed in food storage bags together with the liquid. Once the air is removed, the soybeans will keep in the fridge for 3 days, or up to 2 weeks when frozen.