Gomoku-mame is a traditional Japanese home-style dish made by simmering soybeans—the star ingredient—together with various root vegetables, seaweed, and other ingredients in a sweet and savory mix of soy sauce and mirin. It’s known for its well-balanced nutritional profile and is often prepared as a staple side dish.
Ingredients
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Instructions
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Quickly rinse the soybeans, then soak them overnight in plenty of water (not included in the measurements). In winter, room temperature is fine; in summer, soak in the refrigerator.
If the water is too cold, the beans won’t soften properly, so make sure they are fully hydrated and plump. Soak the dried shiitake mushrooms in plenty of water as well. Reserve the soaking liquid, and cut the rehydrated mushrooms into 1 cm cubes. Cut the carrot, konnyaku, and burdock root into 1 cm cubes as well.
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Place all ingredients into the kakugama pot and heat over medium heat. Skim off any foam, then reduce to low heat, cover, and simmer for 40 minutes. Once the soybeans are tender, turn off the heat and let the dish cool slightly before serving.
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★Cooking Tips with the ANAORI kakugama
Even for dishes where all ingredients are simmered together, using a kakugama allows ingredients with different textures to cook evenly without falling apart. Another key point is that the residual heat helps the flavors penetrate deeply, enhancing the overall taste. |
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
