Gomoku-mame (Simmered Soybeans with Vegetables)

Name: Gomoku-mame (Simmered Soybeans with Vegetables)
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: not set
Ingredients: Ingredients (tbsp=15ml cup=250ml)300ml (10.1oz) dry soybeans soaked in 1L water overnight (note 1) 5 Vegetables4 dried shiitake mushro; 300 ml (10.1oz) dry soybeans soaked in 1L water overnight; 300 ml (10.1oz) dry soybeans soaked in 1L water overnight; 300 ml (10.1oz) dry soybeans soaked in 1L water overnight; 300 ml (10.1oz); dry soybeans soaked in 1L water overnight (note 1); 5 Vegetables4 dried shiitake mushrooms rehydrated (note 2), cut into 7mm (1/4") cubes 50g (1.8oz) carrot, diced into 7mm (1/4") cubes 5; 5 Vegetables; 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) l; 4 dried shiitake mushrooms rehydrated (note 2), cut into 7mm (1/4") cubes; 4; dried shiitake mushrooms; rehydrated (note 2) cut into 7mm (1/4") cubes; 50 g (1.8oz) carrot diced into 7mm (1/4") cubes; 50 g (1.8oz); carrot diced into 7mm (1/4") cubes; 50 g (1.8oz) lotus root sliced into 5mm (3/16")thick, then cut to 6 pieces (note 3); 50 g (1.8oz); lotus root sliced into 5mm (3/16")thick then cut to 6 pieces (note 3); 50 g (1.8oz) konnyaku diced into 7mm (1/4") cubes; 50 g (1.8oz); konnyaku diced into 7mm (1/4") cubes; 10 cm x 10cm (4" x 4") konbu (dried kelp) cut into 8mm (5/16") squares; 10 cm x 10cm (4" x 4"); konbu (dried kelp); cut into 8mm (5/16") squares; Flavouring4 tbsp liquid from soaking shiitake 3 tb; Flavouring; 4 tbsp liquid from soaking shiitake 3 tbsp soy sauce 3 tb; 4 tbsp liquid from soaking shiitake

Category: Side Dish

Cuisine: not set

Ready in 30 minutes

by japan-1

Ingredients

Ingredients (tbsp=15ml cup=250ml)300ml (10.1oz) dry soybeans soaked in 1L water overnight (note 1) 5 Vegetables4 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 (3/1

300 ml (10.1oz) dry soybeans soaked in 1L water overnight

300 ml (10.1oz)

dry soybeans soaked in 1L water overnight (note 1)

5 Vegetables4 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

5 Vegetables

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

4 dried shiitake mushrooms rehydrated (note 2), cut into 7mm (1/4") cubes

dried shiitake mushrooms

rehydrated (note 2) cut into 7mm (1/4") cubes

50 g (1.8oz) carrot diced into 7mm (1/4") cubes

50 g (1.8oz)

carrot diced into 7mm (1/4") cubes

50 g (1.8oz) lotus root sliced into 5mm (3/16")thick, then cut to 6 pieces (note 3)

50 g (1.8oz)

lotus root sliced into 5mm (3/16")thick then cut to 6 pieces (note 3)

50 g (1.8oz) konnyaku diced into 7mm (1/4") cubes

50 g (1.8oz)

konnyaku diced into 7mm (1/4") cubes

10 cm x 10cm (4" x 4") konbu (dried kelp) cut into 8mm (5/16") squares

10 cm x 10cm (4" x 4")

konbu (dried kelp)

cut into 8mm (5/16") squares

Flavouring4 tbsp liquid from soaking shiitake 3 tb

Flavouring

4 tbsp liquid from soaking shiitake 3 tbsp soy sauce 3 tb

4 tbsp liquid from soaking shiitake

tbsp

liquid from soaking shiitake

3 tbsp soy sauce

tbsp

soy sauce

3 tbsp sugar

tbsp

sugar

1/2 tbsp mirin

1/2

tbsp

mirin

Garnish (optional)blanched snow peas julienned

Garnish (optional)

blanched snow peas julienned

blanched snow peas

julienned

Directions

See directions »

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