Gomoku-mame (Simmered Soybeans with Vegetables)
Gomoku-mame (五目豆, Simmered Soybeans with Vegetables) is a wonderful, healthy vegetarian dish. Soybeans are cooked with diced root vegetables in a sweet soy sauce flavour. It keeps well for several days in the fridge and you can freeze it, too. Please note that the prep time does not include the time taken to soak the soybeans in water.
- Prep time
- 10 min
- Cook time
- 1 hr 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300ml (10.1oz) dry soybeans soaked in 1L water overnight (note 1)
- 4 dried shiitake mushrooms (, rehydrated (note 2), cut into 7mm (1/4") cubes)
- 50g (1.8oz) carrot, diced into 7mm (1/4") cubes
- 50g (1.8oz) lotus root, sliced into 5mm (3/16")thick, then cut to 6 pieces (note 3)
- 50g (1.8oz) konnyaku, diced into 7mm (1/4") cubes
- 10cm x 10cm (4" x 4") konbu (dried kelp) (, cut into 8mm (5/16") squares)
- 4 tbsp liquid from soaking shiitake
- 3 tbsp soy sauce
- 3 tbsp sugar
- ½ tbsp mirin
- blanched snow peas (, julienned)
Instructions
- 1
Place the soybeans together in the soaking water in a pot over high heat and bring to a boil.
- 2
Reduce the heat to medium low and cook for 50 minutes (note 4) without a lid on, occasionally removing the white foam that accumulates on the surface. The water level should always be above the surface of the beans. Add extra water if required.
- 3
When beans are cooked, add all the vegetables to the pot. Adjust the water level to just cover the beans and vegetables.
- 4
Add the Flavouring ingredients and turn the heat up to high. When it starts boiling, remove scum, if any, then bring down the heat to medium. Place a drop lid on (note 5) and cook for 15 minutes.
- 5
Turn the heat off and leave to let the vegetables absorb the flavour.
- 6
Serve in a bowl to share or in small bowls individually, with few pieces of julienned snow peas on the top.