Boil the beans in plenty of water for 1 hour (alternatively, you can use boiled water).
Drain the soy beans in a colander. Put the beans and 600 ml water in a pressure cooker, cover with an 'otoshibuta' (drop lid) and cook. If you don't have one, you can use one made from parchment paper.
Once the pressure gauge has risen and the pot is steaming, cook for 5 minutes on low heat. Once the heat has dissipated, you can immediately use the soybeans in other dishes.
Use the boiled water: To make a soup, use 600 ml of the boiled water, add consommé soup stock and usukuchi soy sauce (2 teaspoons each), salt and pepper to taste, and then a generous amount of vegetables!
Story Behind this Recipe
I'm really hooked on cooking with soybeans, but it's a pain to have to soak them the day before. So, I came up with this method! For black soybeans, simply simmer them, I was able to boil them without soaking first, but for regular soybeans, if they aren't soaked, they will not turn out well. I experimented with many methods and came up with this.
In order to keep the beans plump, store them in the boiled water in the fridge, If you are going to freeze stock them, freeze them without the soup. Just put them in a Ziploc bag, store them flat, then remove only the amount needed.