This is another very popular and traditional Japanese dish that you would never come across at Japanese restaurants. I do crave this type of dish occasionally. It’s a very simple dish and I enjoy it with freshly cooked Rice. The most tricky part of cooking this dish is cooking Soy Beans. The Dried Soy Beans that are available in Melbourne where I live are rather small and their skins easily come off while being boiled. That’s why I add Salt when soaking them in water. The dish is very nutritious and vegan.
4 to 6 Servings
1 cup Dried Soy Beans
4 cups Cold Water to soak
1 teaspoon Salt
1/2 block (125g) Konnyaku (Konjac)
1 medium Carrot *about 120g
5 to 6 Dried Shiitake Mushrooms
120g Green Beans
2 cup Water
1 teaspoon Dashi Powder
2 tablespoons Sugar
3 tablespoons Soy Sauce
2 tablespoons Mirin
- Rinse Dried Soy Beans under cold water, place in a large saucepan OR pot, cover with 4 cups Cold Water, add Salt and gently stir. Soak overnight. *Note: I add Salt to prevent skins from coming off.
- Bring to the simmer over medium heat. Remove scums and skins (if any) on the surface.
- Lower the heat and simmer for 30 minutes. *Note: Some skins would come off. Use a skimmer OR chopsticks to remove them.
- While the Soy Beans are cooking, prepare Vegetables and Konnyaku (Konjac). Soak Dried Shiitake in water until soft. Cut all ingredients into small pieces, about 1cm in the size. Konnyaku need to be blanched in boiling water to remove unpleasant flavour, then drain.
- Drain the cooked Soy Beans to remove the salted water, return to the saucepan, add all the Sauce ingredients, all Vegetables and Konnyaku. Bring to the boil over medium heat.
- Cook until the Sauce thickens and Vegetables are soft.