If you make this periodically, you can serve it as that extra dish with your dinners. It's an easy way to incorporate soy beans and root vegetables into your diet. Use a pressure cooker to save time! This is vegetarian.
Preliminaries: Soak the dried soy beans in water overnight. If you are using dried shiitake mushrooms, soak them in water to reconstitute. Wipe the surface of the konbu seaweed gently with a wrung out kitchen towel.
Chop the other ingredients: Cut the carrot, konnyaku, burdock root, shiitake mushrooms and konbu seaweed into about 1 cm squares. Quickly boil the konbu seaweed or pour boiling water over it, and soak the burdock root in water.
Boil the soy beans: Put 2 cups of water and the soaked soy beans from Step 1 into a pressure cooker, lock on the lid and bring it up to pressure over high heat. When it has reached pressure and steam has started coming out of the vents, turn the heat down to low.
2 minutes after turning the heat down to low, turn off the heat. When the pressure has come down a little, press down on the valve (or shift the weight) to let the steam escape. When the cooker has depressurized, open the lid and check the beans for doneness.
Flavor the stock: Reserve the soy bean cooking liquid. Drain the beans into a sieve over a bowl to catch the cooking liquid. Transfer back just 1 cup of the liquid to the pressure cooker.
Put the cooked soy beans from Step 5 and the Step 2 cut up ingredients in the pressure cooker. Add the ● seasoning ingredients. Adjust the seasoning ingredients to taste.
Simmer: Follow Steps 3 and 4 again to cook the ingredients under pressure (cook for 3 minutes over low heat, otherwise the procedure is the same).
Taste, and adjust the seasoning if needed. Simmer with the lid off (just as with a conventional pan) over low heat until there is almost no liquid left. This usually takes about 10 minutes.
Then just turn off the heat, let it cool down and it's done. (The ingredients will soak up more flavor from the simmering liquid as it cools.) Transfer to a storage container and refrigerator. It's especially delicious 2 to 3 days later.
Story Behind this Recipe
I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker.
Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste. If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day!