Simmered Soybeans with Vegetables (Gomoku Mame)
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Simmered Soybeans with Vegetables (Gomoku Mame)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 375 ml water
- 2 dried shiitake mushrooms
- 5 g dried kelp (kombu)
- 120 g boiled soybeans canned or preboiled
- ½ carrot
- 75 g bamboo shoots
- 1 tsp cooking oil
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
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Instructions
- Pour 375 ml water into a bowl and submerge 2 dried shiitake mushrooms and 5 g dried kelp (kombu) using a drop lid if you have one. Soak for at least 30 minutes to make dashi.
- While you wait, dice ½ carrot and 75 g bamboo shoots. Once 30 minutes have passed, remove the rehydrated shiitake mushrooms and kombu from the dashi and cut to a similar size as the other vegetables.
- Heat a pot on medium and add 1 tsp cooking oil. Once hot, add the diced vegetables and stir fry for 1 minute.
- Add the 120 g boiled soybeans. (If canned, drain them first.)
- Add the dashi to the pot, mix and bring to a boil.
- Once boiling, reduce the heat to a simmer and add 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, and 2 tbsp sugar. Mix and place a lid on top. Simmer for 30 minutes.
- After 30 minutes, adjust the lid so that it's ajar and the excess steam can escape. Continue to simmer for 15 minutes to reduce.
- Serve immediately, or for a deeper flavor, cool and reheat right before serving.
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