Simmered Soybeans And Vegetables
|Dried soybeans||1 1⁄2 Cup (24 tbs)|
|Kelp||1 (Kombu, 6-Inch)|
|Canned bamboo shoots||3 Ounce (85 Gram)|
|Carrot piece||1 (4-Inch Piece)|
|Light brown sugar||1 Cup (16 tbs)|
|Soy sauce||5 Tablespoon|
1. Wash and sort beans. Soak overnight in 5 cups water.
2. Soak mushrooms in warm water until soft (about 1 hour), keeping them submerged by covering with drop-lid, flat pan lid, or saucer.
3. Transfer beans and soaking water to a pressure cooker, bring to full pressure, and cook for 20 minutes over a very low heat. (If using ordinary saucepan, bring to a boil, reduce to simmer, and cook for 1 hour, making sure beans are always covered with water.)
4. Drain mushrooms and discard stems. Chop mushrooms, kelp (lightly wipe both sides with a damp cloth), bamboo shoots, and carrot into pieces the size of soybeans.
5. Place soybeans, vegetables, half of sugar, and enough water from cooking soybeans to cover in a saucepan. Cover with drop-lid and pan lid, and cook over medium heat for 10 minutes.
6. Dissolve remaining sugar and stir, then add 2 1/2 Tbsps soy sauce. Simmer, uncovered, again until liquid is nearly absorbed. Add remaining soy sauce and simmer over a very low heat until liquid is absorbed. Do not let beans dry out. Serve hot or at room temperature.