Name: Beans and Assorted Vegetables (Gomoku Mamé Ni )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 7–8 inches softened konbu (kelp; leftovers from stock making); ¼ cup liquid from soaking black mushrooms; 1¼ cups dashi (Basic Soup Stock); 2 tablespoons soy sauce; 2 tablespoons sugar; 1 tablespoon mirin (syrupy rice wine); 3 cups cold water; ¼ teaspoon salt; 2 large dried shiitaké (black Oriental mushrooms); ½ cup warm water, with a pinch of sugar; ⅓ cup daizu (dried soybeans); 5–6 cups cold water (for cooking); ¼ cup carrot, cut in ¼-inch dice

Preparation info

Serves
4
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

The Japanese make extensive use of soybeans in their cuisine, and here those nutritious beans are cooked until tender, then simmered in a lightly seasoned broth with a variety of vegetables. The key to flavorful dried-bean cookery is long, gentle simmering, and this is one of the few Japanese dishes requiring many hours of cooking. The final dish keeps well, though—for up to a week if refrigerated. Beans and Assorted Vegetables is versatile; serve it with any grilled or steamed fish, chicke