☆ The soaking liquid from the kombu seaweed and dried shiitake mushrooms
☆ Bonito dashi stock granules
☆ Soy sauce
1 1/2 tablespoons
Rehydrate the dried shiitake mushrooms and konbu seaweed. Optionally peel the burdock root and carrot.
Cut all the vegetables and konbu into 5 mm dice (about the same size as the soy beans).
Heat up the sesame oil in a pot and quickly stir fry the cut up ingredients. Add the ☆ flavoring ingredients, then the soy beans.
Simmer for about 20 minutes, until there's almost no liquid left in the pan.
Story Behind this Recipe
I used to make this by soaking dried soy beans overnight and so on, which was a lot of work. Ready-cooked soy beans are available, so I make this classic bean dish easily now.
I try to use a little sugar as possible when cooking. This is not sweet simmered beans; it's gomoku-mame, a side dish served at dinner time, so I've kept the sweetness down. It's really easy to make since pre-cooked soy beans are used. There are no lotus roots in the photo, but iyou could to enjoy the crunchy texture.