Cut the kombu into 1 cm squares. Put the soy beans and kombu in a pot, add water (or dashi stock) to cover, and turn on the heat. When it comes to a simmer, add the sugar.
Simmer over low heat for about 10 minutes. Skim off the scum. Add the soy sauce, and simmer until there is almost no liquid left.
Use 'steamed soy beans' or 'water-cooked soy beans,' both are ok.
Story Behind this Recipe
The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.
I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them.