I would like to Introduce one tasty preservative Japanese dish! There are many kinds of Nimono in Japan. This time I’m using soybeans to make high-in-protein dish. It’s very well balanced nutritious dish. With many other ingredients including lots of fibers, cook in tasteful soy sauce based soup for a long time. The soybeans have sealed in all the flavor in them. Because they can last for days in the fridge,you can serve a little bit at a time as a side dish. Since it doesn’t contain much liquid, it’s also suitable for putting into your bento box!
[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves six~
200g dried soy beans
5~6 dried shitake mushrooms,soak in water before hand.
15cm Konbu/sea kelp
100g burdock root
1 sheet Konjak
2 tbs soy sauce
2 tbs Mirin
4 tbs soy sauce
[ Directions ]
1. Here’s a package of regular soybeans. You should be able to find it at most of the supermarket I believe…
2. Wash soybeans well and put into a large bowl.
Soak the beans in clean water and leave it for overnight to let it absorb water.
3. Day 2. There should be less water and bigger beans in the bowl.
4. Let’s see how big they got! Comparing with the origin size you can see how big it got!
5. Now you can start cooking. Dump the soaked beans and water into a large pot.
6. Bring to a boil and skim off the foam.
7. Turn to low heat and keep simmering until beans soften. This may take for about 40 minutes or so.
8.while you’re cooking the beans, you can prepare other ingredients.
Cut Konbu/sea kelp into small square pieces with scissors.
9. Cut burdock root into dice and soak in water to prevent from turning color.
10. Carrot can be also cut into dice.
11. So can be Konjak, but needs an extra processing. Cut into dice and then…
12. Put into boiling water, blanch for a couple of minutes and wash off.
13. Cut soaked and soften dried-shitake mushrooms into dice as well.
14. See if your beans are already soft enough. If yes, you can add all the ingredients.
15. Add some more water to cover all the ingredients and bring to a boil.
skim off the foam and keep simmering on low heat for another 10 minutes or so.
16. Add all the seasonings listed above.
17. Stir it gently. And continue simmering for about 15 minutes to seal in the flavor.
18. Now you can see all the ingredients are soft and the water got much less.
Finally check the flavor. Add some more seasonings if needed.
19. You can put into a plastic container and store in the fridge. It can last for 5~6days in the fridge and 3~4 weeks in the freezer.
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