Boiled soya beans

Name: Boiled soya beans
Yield: Serves four to six
Cuisine: Japanese
Ingredients: 37.5 ml/2½ tbsp shoyu; 5 cm/2 in square konbu; 275 g/10 oz/1½ cups dried soya beans; 2.5 ml/½ tsp dashi-no-moto dissolved in 250 ml/8 fl oz/1 cup water; 2.5 ml/½ tsp coarse salt; 22.5 ml/4½ tsp sugar; 1 carrot, peeled and sliced

Preparation info

Serves
four to six

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

These simply boiled soya beans are not only delicious but also very nutritious and filling.

Ingredients

275 g/10 oz/1½ cups dried soya beans
1

Asia
Japan
Starter
Fish course
Pescatarian

Method

Soak the soya beans in 3-4 times their volume of cold water for at least 24 hours. Discard any beans that remain on the surface.
Drain, then boil the beans gently in fresh water, uncovered, for about 10 minutes. Drain again then rinse under cold running water.
Slice the carrot into rounds, par-boil in salted water, then drain.
Using kitchen