Cherry & Dennis Helper Habitat

Japanese Five Ingredient Simmered Soybeans

日式五目煮黃豆

Japanese Five Ingredient Simmered Soybeans — finished dish

Total time: 55 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Cooked soybeans simmer with carrot, burdock, shiitake and kombu in a five-ingredient side dish.

01

Ingredients

Main ingredients

300 g canned cooked soybeans, drained weight
150 g carrot
100 g burdock root
15 g dried shiitake
5 g dried kombu

Simmering sauce

600 ml water
1 tbsp light soy sauce
1 tbsp mirin
1 tsp sugar

Japanese Five Ingredient Simmered Soybeans — ingredients

02

Tools

mixing bowl
kitchen paper
sieve
kitchen knife
cutting board
pastry brush
lidded pot
measuring jug
ladle
measuring spoons
serving bowls

Japanese Five Ingredient Simmered Soybeans — tools

03

Steps

Japanese Five Ingredient Simmered Soybeans — Wipe grit from kombu and soak separately from shiitake for 20 minutes

Step 1

Wipe grit from kombu and soak separately from shiitake for 20 minutes

Wipe grit from kombu and soak separately from shiitake for 20 minutes.

Japanese Five Ingredient Simmered Soybeans — Drain soybeans in a sieve, rinse away canning liquid and drain again

Step 2

Drain soybeans in a sieve, rinse away canning liquid and drain again

Drain soybeans in a sieve, rinse away canning liquid and drain again.

Japanese Five Ingredient Simmered Soybeans — Peel carrot and dice into 1 cm pieces

Step 3

Peel carrot and dice into 1 cm pieces

Peel carrot and dice into 1 cm pieces.

Japanese Five Ingredient Simmered Soybeans — Scrub burdock, dice into 1 cm pieces, rinse and drain

Step 4

Scrub burdock, dice into 1 cm pieces, rinse and drain

Scrub burdock, dice into 1 cm pieces, rinse and drain.

Japanese Five Ingredient Simmered Soybeans — Remove tough stems from softened shiitake, dice and discard soaking water

Step 5

Remove tough stems from softened shiitake, dice and discard soaking water

Remove tough stems from softened shiitake, dice and discard soaking water.

Japanese Five Ingredient Simmered Soybeans — Cut kombu into 1 cm squares

Step 6

Cut kombu into 1 cm squares

Cut kombu into 1 cm squares.

Japanese Five Ingredient Simmered Soybeans — Add 600 ml fresh water, carrot and burdock to a pot and bring to a boil

Step 7

Add 600 ml fresh water, carrot and burdock to a pot and bring to a boil

Add 600 ml fresh water, carrot and burdock to a pot and bring to a boil.

Japanese Five Ingredient Simmered Soybeans — Add shiitake and kombu and simmer for 10 minutes

Step 8

Add shiitake and kombu and simmer for 10 minutes

Add shiitake and kombu and simmer for 10 minutes.

Japanese Five Ingredient Simmered Soybeans — Add cooked soybeans, soy sauce, mirin and sugar and stir gently

Step 9

Add cooked soybeans, soy sauce, mirin and sugar and stir gently

Add cooked soybeans, soy sauce, mirin and sugar and stir gently.

Japanese Five Ingredient Simmered Soybeans — Partly cover and simmer 15 minutes until roots are tender

Step 10

Partly cover and simmer 15 minutes until roots are tender

Partly cover and simmer 15 minutes until roots are tender.

Japanese Five Ingredient Simmered Soybeans — Uncover; if too wet, cook over medium heat for 2 minutes, retaining a little sauce

Step 11

Uncover; if too wet, cook over medium heat for 2 minutes, retaining a little sauce

Uncover; if too wet, cook over medium heat for 2 minutes, retaining a little sauce.

Japanese Five Ingredient Simmered Soybeans — Serve in small bowls with a little cooking liquid as a side dish

Step 12

Serve in small bowls with a little cooking liquid as a side dish

Serve in small bowls with a little cooking liquid as a side dish.

Common mistakes

Do not substitute the same weight of dried soybeans for cooked canned beans.

Tips

Cooked soybeans avoid uncounted long soaking and cooking of dried beans. Contains soy; mirin may contain alcohol, so check family requirements.