Gomoku-mame / soybeans with root vegetables in broth

A tried and true everyday dish with soybeans and root vegetables. You can always use a spoon if picking up each little piece with chopsticks is too much work, or you can use it as a way to slow down while eating ...

<Ingredients>

100 cc (75-80 g) dried soybeans
300-400 cc water
10 cm (1/4-1/3) gobo burdock root
10 cm (1 small) carrot
3-4 cm renkon lotus root
2-3 dried shiitake mushrooms
5 cm square kombu kelp
1 tbsp brown sugar
1 1/2 tbsp soy sauce


<Directions>
1.

Soak soybeans in 300-400 cc water overnight (at least 8 hours).

2.

Drain soybeans, put in pot with water, bring to boil, remove foam on surface, reduce heat, cover (keeping cover slightly open), and simmer until almost soft (about 1.5 hours). Add water as necessary to keep beans immersed.

3.

Meanwhile, rehydrate dried shiitake by microwaving with water for 1 minute (or soaking in water for a few hours in advance).

Cut gobo, carrot, renkon and dried shiitake in a size matching soybeans (1cm).
Cut kombu into 7-8mm squares.

4.

When soybeans soften, add gobo, carrot, renkon and dried shiitake, and cook until soft, 10-15 minutes.

 Add kombu, and cook.

Add sugar and 2/3 of specified amount of soy sauce, and cook for several more minutes.

Taste, and add more soy sauce if necessary.

If time allows, turn off heat, cool, then heat up again before adjusting taste.

<Notes>

• Brown sugar gives a warmer taste than white sugar.
• The flavor is absorbed during the cooling and heating up process. For this reason, this dish tastes better the next day or day after.
• Konnyaku yam cake is also a popular ingredient for gomoku-mame.
• It can be frozen for a month. If you are going to freeze gomoku-mame, do not use konnyaku, as yam cake takes on a sponge-like texture when defrosted.