How to Reconstitute and Simmer Soybeans

Soybeans are an essential ingredient in Japanese food. They are used in soy sauce, miso, tofu and natto.

How to Reconstitute and Simmer Soybeans
Photographed by Shin Ebisu

Recipe by
Yoshihiro Takahashi


Beans & Tofu



Does not include time needed to reconstitute the soybeans.


  • 250 g soybeans (dried)

    After boiling, the soybeans will weigh roughly 600 g with 400 ml of water remaining.

  • 400 ml dashi
  • [A]

    • 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. Taste one and make sure there is still some firmness.


Do not drain the beans when using for simmered dishes.


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.


Use simmered soybeans, along with the dashi, for fried or grilled dishes.


To store
Both boiled and 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 to 4 days, or up to 2 weeks when frozen.