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.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. Recipe by Yuuyuu0221

The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born.I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame

This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.)In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame!-If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi-

I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch.You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo.

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. Recipe by mielle

These kuromame are not too sweet, and even work as a side dish. I used to soak the beans overnight in water, but realized they'd absorb the flavor of the seasonings better if soaked in the seasonings instead. Through trial and error, I reduced the simmer time and eliminated the process of adding water to simplify this recipe.The beans will take on a glossy sheen if you add rusty nails, but this is optional (I didn't in the top photo).The cooking time depends on the beans; allow between 1 to 3 hours. (I cooked these beans for 2 hours in Le Creuset cookware, removing the lid for the last 15 minutes to cook off the liquid). Recipe by Umemikkii

My mother passed down this recipe to me.Cut the daikon radish into semicircular slices or into your desired shapes. If you simmer the squid too long, it gets hard, so please cook it for a short time. Simmered dishes absorb the flavours when they are cooled. Let it cool down, and warm it up again before eating for an even better taste. Recipe by Yuuyuu0221

This Spanish Bean Soup recipe has been in the family for five generations. I am sharing with all who want to try it out. It's according to which chorizo sausage you choose as to how much heat, spicy, is in the soup. Traditionally we eat it with Cuban sandwiches or Subs. We have it at every New Years Eve celebration. Leftovers can be frozen. This can be made the day before. A ham bone can be added. Happy New Years. I hope all your needs are met, with excessive abundance!!!

I learned this from a regular customer of a bean shop in Tsukiji. The simmering time is quick and easy! I'm sharing this recipe here, since these turned out well.Simmer over low heat. Recipe by mamekko3

I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans.Simmering the kabocha in the dashi and sugar first really brings out the sweetness.Add the edamame and green beans last to help keep their color. Recipe by ayamammy

This is something I often ate that was made by my mother.When she taught me the recipe I found that it was simple and was just a matter of putting everything into a pot and stewing.Make sure to use crystal rock sugar (this recipe won't work well with other types of sugar).1 cup of sugar might make the dish a bit too sweet, since the flavour should be subtle. I use about 3/4 cup but you can adjust the amount to your preference.I recommend making the dishes described in the recipe in this order:Chicken -> daikon radish and thick fried tofu -> taro roots and konnyaku. For 4 servings. Recipe by Meso

My mother told me about soaking roasted soybeans in soy sauce, but I added some vinegar to suit my tastes more. My whole family loves this flavor. They can be used as a side dish or a snack, so I always have soybeans stocked up.Don't add the sauce to the frying pan, always add just the soybeans to the sauce pot. Recipe by black wolf