Simmered Soybeans with Vegetables (Gomoku Mame)
Gomoku Mame is a popular homestyle dish where soybeans take center stage. This satisfying side can be made with your favorite vegetables all simmered in a tasty Japanese-style broth!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 375 ml water
- 2 dried shiitake mushrooms
- 5 g dried kelp (kombu)
- 120 g boiled soybeans (canned or preboiled)
- ½ carrot
- 75 g bamboo shoots
- 1 tsp cooking oil
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
Instructions
- 1
Pour 375 ml water into a bowl and submerge 2 dried shiitake mushrooms and 5 g dried kelp (kombu) using a drop lid if you have one. Soak for at least 30 minutes to make dashi.
- 2
While you wait, dice ½ carrot and 75 g bamboo shoots. Once 30 minutes have passed, remove the rehydrated shiitake mushrooms and kombu from the dashi and cut to a similar size as the other vegetables.
- 3
Heat a pot on medium and add 1 tsp cooking oil. Once hot, add the diced vegetables and stir fry for 1 minute.
- 4
Add the 120 g boiled soybeans. (If canned, drain them first.)
- 5
Add the dashi to the pot, mix and bring to a boil.
- 6
Once boiling, reduce the heat to a simmer and add 2 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp sake, 2 tbsp mirin, and 2 tbsp sugar. Mix and place a lid on top. Simmer for 30 minutes.
- 7
After 30 minutes, adjust the lid so that it's ajar and the excess steam can escape. Continue to simmer for 15 minutes to reduce.
- 8
Serve immediately, or for a deeper flavor, cool and reheat right before serving.