Traditional Simmered Soybeans from My Mother

Name: Traditional Simmered Soybeans from My Mother
Yield: Serves 4 servings
Cuisine: American
Ingredients: 3 1/2 oz raw soybeans or canned boiled soybeans; 1 block konjac; 1 medium carrot; 1 section lotus root; 4 -inch piece kombu; 2 cups dashi stock; 2 tablespoons mirin; 3 tablespoons sake; 2-3 tablespoons light brown sugar; 2-3 tablespoons soy sauce

ゆうゆう0310 @cook_40027123

I simmered boiled soybeans with four types of ingredients. It's healthy because it's not fried in oil. Soybeans are known for their benefits for beautiful skin and anti-aging.

The Origin of This Recipe
This delicious simmered bean dish has been passed down from my mother. To keep it healthy, I don't fry it, but if you want a richer flavor, you can fry it in sesame oil before simmering. In our family, we often fry simmered dishes and kinpira in sesame oil before cooking. Lotus Root Kinpira Recipe ID: 17872898

I simmered boiled soybeans with four types of ingredients. It's healthy because it's not fried in oil. Soybeans are known for their benefits for beautiful skin and anti-aging.

ゆうゆう0310 @cook_40027123

I simmered boiled soybeans with four types of ingredients. It's healthy because it's not fried in oil. Soybeans are known for their benefits for beautiful skin and anti-aging.

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Ingredients

Serves 4 servings

3 1/2 ozraw soybeans or canned boiled soybeans
1 blockkonjac
1medium carrot
1section lotus root
4-inch piece kombu
2 cupsdashi stock
2 tablespoonsmirin
3 tablespoonssake
2-3 tablespoonslight brown sugar
2-3 tablespoonssoy sauce

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Steps

1

Soak the soybeans in water overnight, then boil them with the soaking water for 45 minutes to 1 hour.
2

Use the kombu that was used to make the dashi stock. Refer to this recipe for dashi stock: Recipe ID: 17851639
3

Parboil the konjac. Cut all ingredients into 1/2-inch cubes.
4

Add the soybeans, kombu, dashi stock, and seasonings to a pot. Simmer over low heat until the liquid is absorbed (about 40 to 45 minutes).