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"Gomoku-Mame" Simmered Soybean Dish

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Ingredients (Serves 4)
*200g/ 7oz boneless chicken thigh
*180g/ 6oz boiled soybeans
*1 block (300g/ 11oz) "Konnyaku" devil's tongue
*1/2 carrot (120g/ 4oz)
*2 small pieces cooked bamboo shoots (100g/ 3oz)
*Vegetable oil (olive oil or sesame oil will suffice)
*1 cup/ 200ml "Dashi" stock
*4 tbsp soy sauce
*1+1/2 tbsp sugar
*4 tbsp "Mirin" sweet cooking sake
*20 snow peas

1 Dice the chicken into 2cm squares.

2 Tear devil's tongue into small pieces with fingers or spoon. Boil the "Konnyaku" for couple of minutes to remove some of its harshness. Drain and set aside at room temperature.

3 Peel the carrot, and first cut into 4 lenghwise pieces. And then cut them into 1cm "Icho-giri" quarter-round slices.

4 Cut the bamboo shoots into about the same size as the carrot. Drain canned soybeans in a strainer.

5 Heat some vegetable oil in a pan and sauté chicken until almost cooked.

6 Add carrots, devil's tongues, bamboo shoots and soybeans in this order and sauté.

7 Add the "Dashi", soy sauce, sugar and "Mirin" in the pan.
( How to make DASHI )
Skim the surface as broth comes to a boil. Lower heat and place a drop lid over the ingredients. Simmer for about 15-20 minutes. Ladle in serving bowls.

8 Boil snow peas. (Remove fibrous rib before boiling in water with pinch of salt. Do not overcook; retain its crispy texture.) Cut snow peas diagonally, and sprinkle on top of the simmered dish as garnish.

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