Ingredients (serves 3-4 people)
- Wash the soybeans and place them in a bowl, soaking them overnight.
1. Place the soaked soybeans in a kakugama and add enough water to cover them. Heat over high heat. Once it boils, cover with a lid and simmer over low heat for 45 minutes.
2. Remove the soybeans from the kakugama and drain them using a sieve.
3. Cut the eggplants in half lengthwise, make hidden cuts, and soak them in a bowl of water to remove bitterness. Wipe away excess moisture thoroughly.
4. Heat frying oil to 170℃ and fry the eggplants with the skin side down. Once both sides are cooked, place them on a sieve, skin side up, and drizzle boiling water over them to remove excess oil.
5. Place the soybeans in the kakugama, add dashi, mirin, and sugar. Heat over high heat, and once it boils, cover with a lid and simmer over low heat. After 30 minutes, add soy sauce and continue to simmer for another 15 minutes. Add the eggplants and simmer for about 10 more minutes.
Serve on a plate and grate the green yuzu zest on top to complete.
★Surprises and discoveries when cooking with kakugama
The beans cooked in kakugama were so delicious that I was truly amazed when I tasted them. They retained their perfect texture without falling apart, and the level of tenderness and moisture achieved was beyond what I had ever experienced with conventional cooking tools.