Japanese dish, vegetarian recipe-Soy Beans Nimono

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
600ml water
5~6 dried shitake mushrooms,soak in water before hand.
15cm Konbu/sea kelp
100g carrot
100g burdock root
1 sheet Konjak
2 tbs soy sauce
2 tbs Mirin
4 tbs soy sauce

*to see Japanese seasonings explanations please click here!




[ 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.

soy beans absorb a lot of water while soaking. Make sure to have plenty of water in the bowl. If the beans are 200g, you should add about three times more water than beans which should be somewhere around 600ml.



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.

If the water level gets too low and the beans are still not soft enough, you can add some more water and keep on cooking.



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.

As I always mention, skin layer contents lots of nutrition. Don’t use a peeler to remove a thick lay of skin. Using back of a knife and lightly scraping off the surface will be enough.



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.

Blanching can remove Konjak’s musty smell.



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.

Once your Konbu gets cooked, it can easily dissolve while simmering. Try not to mix up too vigorously.



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.

This dish usually doesn’t come with lots of soup. It’s rather concentrated.
It seals in even more flavor after cooling off.



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.

this dish can be served at room temperature,meaning,, doesn’t necessarily have to be reheated. It’s suitable for bento dish!

Copyright © MASA’s Cooking- All Rights Reserved.

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