Ingredients

(for large size “Miso-shiru Nabe”) 


1 cup  dry soybeans, rinsed and soaked in 1 liter of water overnight (12 hours)

1 tablespoon  sesame oil

1/4 cup  carrot, cut into small dice

1/3 to 1/2 oz  dry hijiki seaweed, rehydrated and rinsed

1/2 pound  shirataki (konnyaku) noodles, rinsed and cut into bite-size length

4  dry shiitake mushrooms, rehydrated, stems removed, cut into small dice

1 cup  konbu dashi stock or the water used for rehydrating dry shiitake

1/4 cup  sake

2 tablespoons  mirin

1/2 tablespoons  sugar

2.5 tablespoons  soy sauce



 Procedure

  1. 1.Bring the soybeans and water over high heat in a pot.  As soon as the water starts boiling, reduce the heat to simmer.  Skim any floating bean shells or scum as necessary.  Simmer for 30-45 minutes or until the beans are tender crisp.

  2. 2.Drain and rinse the beans with warm water.

  3. 3.In the “Miso-shiru Nabe”, heat the sesame oil over medium-high heat.

  4. 4.Add the cooked soybeans, carrot, hijiki, shrataki, and shiitake mushrooms.  Saute for 2-3 minutes.

  5. 5.Add the dashi stock, sake, mirin, sugar, and soy sauce.

  6. 6.Bring to boil and reduce the heat to simmer.  Line the surface with a piece of parchment paper or aluminum foil.

  7. 7.Cover with the lid and simmer for 30-45 minutes or until the beans are very tender.

  8. 8.Turn off the heat and let it rest for 10 minutes.


Suggestion:

To achieve even better “integrated flavor”, let the cooked mixture rest for 3 hours and reheat to serve.

Soybean Stew (“Gomoku-ni”)

Very rustic and healthy “shojin-style” dish

Printable viewSoybean_Gomoku-ni_files/Soybean%20Gomoku-ni.pdf
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The beans become so fluffy after simmering in the donabe.