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Gomoku Mame (Simmered Soybeans and Vegetables)
Serves 4 · About 45 min (10 min of this is just letting it sit with the heat off)
Boiled soybeans with burdock, carrot, konnyaku and shiitake cut the same size, simmered in a sweet soy sauce flavor.
① Cut the ingredients into 1 cm cubes→② Bring the vegetables and dashi to a boil→③ Add the soybeans and seasonings and simmer→④ Turn off the heat and let sit
What to buy
Beans & dry goods
Vegetables
Tofu & konnyaku
Seasonings & dry goods
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How to make it
1
Cut the ingredients into 1 cm cubes
- Soybeans: Drain in a colander, throw away the liquid and rinse quickly with water
- Burdock: Scrub off the dirt with a scrub brush or sponge (no need to peel). Cut into 1 cm cubes, soak in a bowl of water for 5 minutes, then drain in a colander
- Carrot: Peel and cut into 1 cm cubes
- Konnyaku: Cut into 1 cm cubes. It is slippery, so cut slowly
- Shiitake: Wipe off dirt with a paper towel, cut off the stems and cut into 1 cm cubes
How to tell it's doneAll the ingredients are cut to about the same size as the soybeans.
Be carefulBurdock is round and rolls easily. First cut it in half lengthwise, then put the flat side down to cut.
2
Bring the vegetables and dashi to a boil
- In a pot, put 300 ml water, 1/2 tsp dashi granules, 1 tbsp sake, and the burdock, carrot, konnyaku and shiitake, and put over medium heat
- When it boils, skim off the brownish foam (scum) on top with a ladle and throw it away
- After it boils, simmer 3 minutes
How to tell it's doneIt is bubbling, and almost no more scum comes up.
3
Add the soybeans and seasonings and simmer
- Add the soybeans, 2 tbsp sugar and 1 tbsp mirin
- Cut aluminum foil into a circle a little smaller than the pot and lay it right on top of the ingredients (a drop lid). Simmer 10 minutes on medium-low heat
- Lift the foil, add 2 tbsp soy sauce, and mix with a spatula from the bottom in big scoops, just 2–3 times. Put the foil back and simmer 10 minutes more
How to tell it's doneA bamboo skewer (or chopstick) slides easily into the carrot. About 1 cm of liquid is left on the bottom of the pot.
Be carefulIf you mix too much, the soybean skins come off and the beans get mashed. Only mix when you add the soy sauce.
Be carefulLift the foil partway to check. If there is almost no liquid, add 50 ml water. If you leave it, it will burn.
4
Turn off the heat and let sit
- Turn off the heat and let sit with the foil on for 10 minutes or more (the flavor soaks in as it cools)
- Taste it. If bland, add 1 tsp soy sauce and warm up on low heat for 1–2 minutes
ReadyThe soybeans are light brown and shiny. Serve in bowls with the liquid.
Be carefulOnce leftovers have cooled a little (within 1 hour), move them with the liquid into a container with a lid and put in the fridge. Do not leave them in the pot at room temperature for a long time. Eat within 3–4 days.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soybean skins came off, or the beans got mashedYou mixed many times in step 3. Next time, mix from the bottom only 2–3 times when you add the soy sauce. With a drop lid, the flavor spreads even without mixing.
The burdock or carrot is hardNot simmered long enough, or the cubes were too big. Add 5 minutes at a time until a bamboo skewer goes in (if there is little liquid, add 50 ml water).
The flavor has not soaked inThe rest time in step 4 was short. Put a lid on and let sit about 30 minutes for the flavor to soak in well. It tastes better the day after you make it.
The bottom burnedThe liquid ran out. Do not scrape the burnt part; move only the food on top to a bowl. Next time, check the amount of liquid partway through.
The konnyaku smells badYou used konnyaku that was not labeled "no pre-boiling needed". Next time, boil it in boiling water for 2 minutes after cutting before using (when pouring the boiling water into the colander, keep your face away so the steam does not burn you).
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