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Hachimoku-mame Simmered Soy Beans and Vegetables

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2 cups boiled soy beans (300g)
1 small chicken thigh (180g)
1/2 carrot (100g)
1/2 burdock root (100g)
1 small lotus root (100g)
1/2 boiled bamboo shoot (100g)
10cm piece kombu kelp
4 dried shiitake mushrooms
1 tbsp vegetable oil
2 cups dashi stock
2 tbsp sake
3 tbsp mirin
5 tbsp sugar
7 tbsp soy sauce

1 Soak the shiitake mushrooms for 30 minutes to 1 hour in as little water as possible. Squeeze them gently. Remove the stems and cut them into 1cm pieces. Save the soaking water.
2 Rinse the kombu kelp and wipe it dry. Cut it into 1cm square pieces with scissors.
3 Peel and cut the burdock root and lotus root into 1cm pieces. Soak them in water for 5 to 10 minutes to remove the bitterness.

4 Peel the carrot and cut it into 1cm pieces.

5 Cut the bamboo shoot, also into 1cm pieces.

6 As with the vegetables, cut the chicken into 1cm pieces. All the ingredients should be about the same size, so that they will absorb the flavor evenly.
7 Put the dashi stock, sake, sugar, soy sauce and mirin, into a bowl and mix well.
8 Turn the heat and put a little oil in a deep frying pan. Fry the chicken until it's cooked.
9 Add the dashi mixture and shiitake dashi stock to the pan and when it comes to a boil, put all the ingredients and when it comes to a boil again, skim the surface and turn down the heat.
10 Cover a lid on and let it simmer for 15 minutes.

11 Turn off the heat and let it stand for a while so that all of the ingredients soak-up the flavor.

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