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Simmered Soybeans and Vegetables [Gomokuni]

Jun. 9, Fri. 2017

Authentic Japanese Cooking

Simmered Soybeans and Vegetables [Gomokuni]

Daizuno Gomokuni

  • Beans&Tofu


Ingredients (Serves 2)

160 g dried soy beans
80 g lotus loot
50 g carrot
70 g konnyaku
20 g kombu kelp (Reserve after making dashi)
6 green beans

300 ml dashi
3 tbsp sugar
1 tbsp mirin
2 1/2 tbsp soy sauce


  1. 1. Soak the soy beans overnight in water, then place in boiling water. When the water returns to a boil, reduce heat to low and simmer until tender, occasionally skimming off any foam.
  2. 2. Cut the lotus root into 1.5 cm cubes (slightly larger than the soy beans), then place in water and strain. Cut the carrot, konnyaku, and kombu kelp into 1.5 cm cubes as well.
  3. 3. Remove the tough fibers running along the green beans, then cut them into pieces 2 cm long. Boil in salted water, than strain.
  4. 4. In a pan, combine the dashi, mirin, lotus root, carrot, konnyaku, and kombu kelp and heat over medium heat. When the liquid comes to a boil, cover with a drop lid, reduce heat to medium-low, and simmer for 5 min.
  1. 5. Add 2 tbsp of soy sauce and continue to simmer over medium-low for an additional 10 min.
  2. 6. Remove the drop lid. If the liquid has cooked down, add 1/2 tbsp of soy sauce and the boiled green beans, and briefly simmer.