Japan soybeans called “ Meat of the fields” have been widely noticed
as healthy food because of much vegetable protein and various
This dish, simmered soybeans and a variety of
vegetables with soy sauce flavor, is a popular representation of
home-style cooking and has been preferred as the taste of Mom’s
4 servings ）
1 cup soybeans, 3 dried shiitake mushrooms, 1
small carrot, 70g skinned burdock root, 1/2 Konnyaku (devil’s
tongue), 1 Kombu (kelp, 5x15cm)
For broth : 2 cups water, 2 tsp.
Dashi-no-moto (Japanese powdered stock), 2
tbsp. Sake, 1tbsp. Mirin, 3 tbsp. each of sugar and soy sauce,
1/2 tsp. salt
soybeans and soak all night in 4 times their volume of water.
Cook the soybeans, soaking in the water over low heat until they
become tender, and drain.
Soak the Shiitake in water to soften. Boil
the Konnyaku briefly. Clean the surface of the Kombu.
Chop the carrot, the burdock, the Shiitake, and the Konnyaku
into small irregular pieces. Cut the Kombu into 1.5cm square.
the ingredients for broth into a pan and add the ingredients of
No.3. Boil at high heat for 5 minutes and simmer over low heat
until the soybeans and vegetables in the pan absorb flavor,
skimming off the scum that rises to the surface of the cooking
Note: Using canned or precooked soybeans is easy