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Hatsumode (Visiting shrines or temples in New Year) ~ Naritasan Shinshoji ~
Year Nickname of 2008 is gRath (Nezumi)
Event Calendar of Funabashi 2008(Jan. thru Mar.)
Hoikuen entrance application by January
Application for gHokago Roomh(After-school Child-care)
How to Use Public Bicycle Parking Lots on a Year-long Contract Basis
Japanese Cooking@`Gomoku Mame`(Soybeans simmered with vegetables)
Japanese Expressions  – Osechi Ryori –
07/08 Holiday Season Public Services
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`Gomoku Mame`(Soybeans simmered with vegetables)

In Japan soybeans called g Meat of the fieldsh have been widely noticed as healthy food because of much vegetable protein and various nutrients.

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 Momfs cooking.

y Ingredients@i 4 servings j z

1 cup soybeans, 3 dried shiitake mushrooms, 1 small carrot, 70g skinned burdock root, 1/2 Konnyaku (devilfs 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

y Directions z

  1.  Wash 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.

  2. Soak the Shiitake in water to soften. Boil the Konnyaku briefly. Clean the surface of the Kombu.

  3.   Chop the carrot, the burdock, the Shiitake, and the Konnyaku into small irregular pieces. Cut the Kombu into 1.5cm square.

  4.  Put 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 water.

Note: Using canned or precooked soybeans is easy to cook.

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