Simmered Soybeans And Vegetables Recipe
Ingredients
| Soybeans | 1 1/2 Cup (16 tbs), dried | |
| Shiitake mushrooms | 2 , dried | |
| Konbu | 6 inch | |
| Bamboo shoots | 3 Ounce, canned | |
| Carrot | 4 Inch | |
| Light brown sugar | 1 Cup (16 tbs) | |
| Soy sauce | 5 Tablespoon |
Directions
1. Wash and sort beans. Soak overnight in 5 cups water.
2. Soak mushrooms in warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer.
3. Transfer beans and soaking water to a pressure cooker, bring to full pressure, and cook for 20 minutes over a very low heat. (If using ordinary saucepan, bring to a boil, reduce to simmer, and cook for 1 hour, making sure beans are always covered with water.)
4. Drain mushrooms and discard stems. Chop mushrooms, kelp (lightly wipe both sides with a damp cloth), bamboo shoots, and carrot into pieces the size of soybeans.
5. Place soybeans, vegetables, half of sugar, and enough water from cooking soybeans to cover in a saucepan. Cover with drop-lid and pan lid, and cook over medium heat for 10 minutes.
6. Dissolve remaining sugar and stir, then add 2 1/2 Tbsps soy sauce. Simmer, uncovered, again until liquid is nearly absorbed. Add remaining soy sauce and simmer over a very low heat until liquid is absorbed. Do not let beans dry out. Serve hot or at room temperature.
2. Soak mushrooms in warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer.
3. Transfer beans and soaking water to a pressure cooker, bring to full pressure, and cook for 20 minutes over a very low heat. (If using ordinary saucepan, bring to a boil, reduce to simmer, and cook for 1 hour, making sure beans are always covered with water.)
4. Drain mushrooms and discard stems. Chop mushrooms, kelp (lightly wipe both sides with a damp cloth), bamboo shoots, and carrot into pieces the size of soybeans.
5. Place soybeans, vegetables, half of sugar, and enough water from cooking soybeans to cover in a saucepan. Cover with drop-lid and pan lid, and cook over medium heat for 10 minutes.
6. Dissolve remaining sugar and stir, then add 2 1/2 Tbsps soy sauce. Simmer, uncovered, again until liquid is nearly absorbed. Add remaining soy sauce and simmer over a very low heat until liquid is absorbed. Do not let beans dry out. Serve hot or at room temperature.
Chef
