Soak the beans in water overnight and then boil in the same water for about 45-60 minutes.
Use kombu that was used to make dashi stock. Refer to this recipe to make the dashi Recipe ID: 2072048.
Parboil the konnyaku. Cut every ingredient into 1 cm cubes.
Place Step 1, 2, the dashi stock, and the ★ ingredients to a pot and simmer on low heat until the liquid evaporates (about 40-45 minutes).
Story Behind this Recipe
I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira Recipe ID: 634568.
After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste.