Beans and Assorted Vegetables

Gomoku Mamé Ni

Preparation info

  • Serves


    • Difficulty


Appears in

At Home with Japanese Cooking

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