Easy Basic Five Ingredient Simmered Beans (Gomoku Mame) Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I used to make this by soaking dried soy beans overnight and so on, which was a lot of work. Ready-cooked soy beans are available, so I make this classic bean dish easily now. I try to use a little sugar as possible when cooking. This is not sweet simmered beans; it's gomoku-mame, a side dish served at dinner time, so I've kept the sweetness down. It's really easy to make since pre-cooked soy beans are used. There are no lotus roots in the photo, but iyou could to enjoy the crunchy texture. Recipe by mielle I used to make this by soaking dried soy beans overnight and so on, which was a lot of work. Ready-cooked soy beans are available, so I make this classic bean dish easily now. I try to use a little sugar as possible when cooking. This is not sweet simmered beans; it's gomoku-mame, a side dish served at dinner time, so I've kept the sweetness down. It's really easy to make since pre-cooked soy beans are used. There are no lotus roots in the photo, but iyou could to enjoy the crunchy texture. Recipe by mielle Easy Basic Five-Ingredient Simmered Beans (Gomoku Mame) Share its first Cooksnap! I used to make this by soaking dried soy beans overnight and so on, which was a lot of work. Ready-cooked soy beans are available, so I make this classic bean dish easily now. I try to use a little sugar as possible when cooking. This is not sweet simmered beans; it's gomoku-mame, a side dish served at dinner time, so I've kept the sweetness down. It's really easy to make since pre-cooked soy beans are used. There are no lotus roots in the photo, but iyou could to enjoy the crunchy texture. Recipe by mielle I used to make this by soaking dried soy beans overnight and so on, which was a lot of work. Ready-cooked soy beans are available, so I make this classic bean dish easily now. I try to use a little sugar as possible when cooking. This is not sweet simmered beans; it's gomoku-mame, a side dish served at dinner time, so I've kept the sweetness down. It's really easy to make since pre-cooked soy beans are used. There are no lotus roots in the photo, but iyou could to enjoy the crunchy texture. Recipe by mielle Ingredients 3 servings 100 grams Boiled soy beans in water 1/4 Carrot 2 Dried shiitake mushrooms 5 cm Kombu 1/4 Burdock root 1/4 Konnyaku (small) 2 to 3 cm Lotus root 1 tsp Sesame oil (for stir frying) Seasoning 200 ml ☆ The soaking liquid from the kombu seaweed and dried shiitake mushrooms 1/2 tsp ☆ Bonito dashi stock granules 1 tbsp ☆ Mirin 1 1/2 tbsp ☆ Soy sauce 100 grams Boiled soy beans in water 1/4 Carrot 2 Dried shiitake mushrooms 5 cm Kombu 1/4 Burdock root 1/4 Konnyaku (small) 2 to 3 cm Lotus root 1 tsp Sesame oil (for stir frying) Seasoning 200 ml ☆ The soaking liquid from the kombu seaweed and dried shiitake mushrooms 1/2 tsp ☆ Bonito dashi stock granules 1 tbsp ☆ Mirin 1 1/2 tbsp ☆ Soy sauce Cooking Instructions 1 Rehydrate the dried shiitake mushrooms and konbu seaweed. Optionally peel the burdock root and carrot. 2 Cut all the vegetables and konbu into 5 mm dice (about the same size as the soy beans). 3 Heat up the sesame oil in a pot and quickly stir fry the cut up ingredients. Add the ☆ flavoring ingredients, then the soy beans. 4 Simmer for about 20 minutes, until there's almost no liquid left in the pan. 1 Rehydrate the dried shiitake mushrooms and konbu seaweed. Optionally peel the burdock root and carrot. 1 Rehydrate the dried shiitake mushrooms and konbu seaweed. Optionally peel the burdock root and carrot. 2 Cut all the vegetables and konbu into 5 mm dice (about the same size as the soy beans). 2 Cut all the vegetables and konbu into 5 mm dice (about the same size as the soy beans). 3 Heat up the sesame oil in a pot and quickly stir fry the cut up ingredients. Add the ☆ flavoring ingredients, then the soy beans. 3 Heat up the sesame oil in a pot and quickly stir fry the cut up ingredients. Add the ☆ flavoring ingredients, then the soy beans. 4 Simmer for about 20 minutes, until there's almost no liquid left in the pan. 4 Simmer for about 20 minutes, until there's almost no liquid left in the pan. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on May 14, 2014 05:21 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Pressure Cooker Gomoku-Mame (5 ingredient beans) Pressure Cooker Gomoku-Mame (5 ingredient beans) I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker. Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste. If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day! Recipe by Saishokubeginnernano cookpad.japan Simmered Soybeans Simmered Soybeans I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira. After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221 cookpad.japan Lightly Flavored Sweet & Savory Simmered Soy Beans Lightly Flavored Sweet & Savory Simmered Soy Beans The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born. I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame cookpad.japan Hijiki Seaweed & Soy Bean Simmer Hijiki Seaweed & Soy Bean Simmer I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch. You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo. cookpad.japan Plump and Juicy 'Kuromame' Simmered Black Soy Beans Plump and Juicy 'Kuromame' Simmered Black Soy Beans My father-in-law grows kuromame, so I make this all year round, not only for New Years. After a lot of trial and error, I can say that this method is foolproof. I've made them not that sweet so that they can be enjoyed guilt-free. I heard if you simmer the beans with a rusty nail or a piece of iron, the color turns beautifully black. Simmer with the lid on so the beans aren't exposed to the air. After simmering, keep the beans immersed in the cooking liquid until they have cooled down. You can avoid any boil overs if you fill a big pot about 60% of the way. If you heat the beans through once a week, you can keep them for several weeks in the refrigerator. When you re-heat the beans some scum will rise to the top, so skim that off. Recipe by oyukidesu cookpad.japan Simmered Beans and Kabocha Simmered Beans and Kabocha I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans. Simmering the kabocha in the dashi and sugar first really brings out the sweetness. Add the edamame and green beans last to help keep their color. Recipe by ayamammy cookpad.japan Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi I learned this recipe when I was in high school. I reduced the amount of sugar from the original recipe. This method of cooking kuromame is different from other ways, but it has never failed me! Give it a try! The key to this recipe is that the beans should not be exposed to air while simmering. As you can see, there's no need to boil the beans with nails--they become black and shiny! For variation, try adding honey or brandy after they've cooled. Recipe by Choco makaron cookpad.japan My Grandmother's Simmered 'Kuromame' Black Soybeans My Grandmother's Simmered 'Kuromame' Black Soybeans This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.) In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame! -If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi- cookpad.japan Pressure Cooker Gomoku-Mame (5 ingredient beans) Pressure Cooker Gomoku-Mame (5 ingredient beans) I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker. Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste. If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day! Recipe by Saishokubeginnernano cookpad.japan Pressure Cooker Gomoku-Mame (5 ingredient beans) Pressure Cooker Gomoku-Mame (5 ingredient beans) I learned the recipe from my mother, who always makes delicious gomoku-mame. Even though a pressure cooker is used to cut down on the cooking time, the results are still well textured and delicious. I think I can use this as a springboard to getting more use out of my pressure cooker. Wet the konbu seaweed, stretch it out and chop it up with scissors! In terms of the flavoring, please adjust to your taste as usual. This recipe is on the sweet side to suit my taste. If you make too much at once, or you don't eat it for several days and just let it sit there, it may go bad. To avoid that, eat a little of it every day! Recipe by Saishokubeginnernano cookpad.japan Simmered Soybeans Simmered Soybeans I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira. After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221 cookpad.japan Simmered Soybeans Simmered Soybeans I learned this delicious cooked soybean recipe from my mother. Since I wanted this to be healthy, I didn't sauté the ingredients, but if you want a richer flavor, you should try sautéing everything in sesame oil first. In my house, we almost always sauté everything in sesame oil when making stews or kinpira. For Lotus Root Kinpira. After it has finished cooking, let it sit for a night to really let the flavors meld. It will taste better. If making the dashi stock is too much trouble, you can use water and instant dashi granules. You don't have to blanch the konnyaku to get rid of the astringent taste. Adjust the amount of soy sauce and sugar to taste. Recipe by Yuuyuu0221 cookpad.japan Lightly Flavored Sweet & Savory Simmered Soy Beans Lightly Flavored Sweet & Savory Simmered Soy Beans The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born. I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame cookpad.japan Lightly Flavored Sweet & Savory Simmered Soy Beans Lightly Flavored Sweet & Savory Simmered Soy Beans The simmered beans I used to have were pretty salty. I wanted my own kind that wouldn't so high in sodium -- that's how this recipe was born. I like that these are slightly less sweet than store-bought simmered beans. I also like that they have less soy sauce than the store-bought quality. I like the reduced simmering liquid too. So basically I've made simmered beans just the way I like them. For an easy to make amount. Recipe by Mamemame cookpad.japan Hijiki Seaweed & Soy Bean Simmer Hijiki Seaweed & Soy Bean Simmer I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch. You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo. cookpad.japan Hijiki Seaweed & Soy Bean Simmer Hijiki Seaweed & Soy Bean Simmer I attempted to recreate the flavor of my mother's hijiki soybean simmer. Instead of vegetable oil, I used sesame oil for stir frying for a touch. You can use pre-boiled soybeans, but note that the beans will slightly crumble. I used fresh shiitake but dried shiitake adds more flavor to the dish. Substitute the soaking liquid from the shiitake mushrooms for part of the water for a boost of umami. Try lotus root or konnyaku if you're looking for more vegetables to add in. You can also freeze the leftovers, by separating into individual servings. Recipe by Mu-noshippo. cookpad.japan Plump and Juicy 'Kuromame' Simmered Black Soy Beans Plump and Juicy 'Kuromame' Simmered Black Soy Beans My father-in-law grows kuromame, so I make this all year round, not only for New Years. After a lot of trial and error, I can say that this method is foolproof. I've made them not that sweet so that they can be enjoyed guilt-free. I heard if you simmer the beans with a rusty nail or a piece of iron, the color turns beautifully black. Simmer with the lid on so the beans aren't exposed to the air. After simmering, keep the beans immersed in the cooking liquid until they have cooled down. You can avoid any boil overs if you fill a big pot about 60% of the way. If you heat the beans through once a week, you can keep them for several weeks in the refrigerator. When you re-heat the beans some scum will rise to the top, so skim that off. Recipe by oyukidesu cookpad.japan Plump and Juicy 'Kuromame' Simmered Black Soy Beans Plump and Juicy 'Kuromame' Simmered Black Soy Beans My father-in-law grows kuromame, so I make this all year round, not only for New Years. After a lot of trial and error, I can say that this method is foolproof. I've made them not that sweet so that they can be enjoyed guilt-free. I heard if you simmer the beans with a rusty nail or a piece of iron, the color turns beautifully black. Simmer with the lid on so the beans aren't exposed to the air. After simmering, keep the beans immersed in the cooking liquid until they have cooled down. You can avoid any boil overs if you fill a big pot about 60% of the way. If you heat the beans through once a week, you can keep them for several weeks in the refrigerator. When you re-heat the beans some scum will rise to the top, so skim that off. Recipe by oyukidesu cookpad.japan Simmered Beans and Kabocha Simmered Beans and Kabocha I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans. Simmering the kabocha in the dashi and sugar first really brings out the sweetness. Add the edamame and green beans last to help keep their color. Recipe by ayamammy cookpad.japan Simmered Beans and Kabocha Simmered Beans and Kabocha I wanted to change up my usual simmered kabocha, so I added some frozen edamame and green beans. Simmering the kabocha in the dashi and sugar first really brings out the sweetness. Add the edamame and green beans last to help keep their color. Recipe by ayamammy cookpad.japan Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi I learned this recipe when I was in high school. I reduced the amount of sugar from the original recipe. This method of cooking kuromame is different from other ways, but it has never failed me! Give it a try! The key to this recipe is that the beans should not be exposed to air while simmering. As you can see, there's no need to boil the beans with nails--they become black and shiny! For variation, try adding honey or brandy after they've cooled. Recipe by Choco makaron cookpad.japan Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi I learned this recipe when I was in high school. I reduced the amount of sugar from the original recipe. This method of cooking kuromame is different from other ways, but it has never failed me! Give it a try! The key to this recipe is that the beans should not be exposed to air while simmering. As you can see, there's no need to boil the beans with nails--they become black and shiny! For variation, try adding honey or brandy after they've cooled. Recipe by Choco makaron cookpad.japan My Grandmother's Simmered 'Kuromame' Black Soybeans My Grandmother's Simmered 'Kuromame' Black Soybeans This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.) In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame! -If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi- cookpad.japan My Grandmother's Simmered 'Kuromame' Black Soybeans My Grandmother's Simmered 'Kuromame' Black Soybeans This is a recipe that was passed down from my grandmother to my mother, and then to me. (I didn't learn it directly from my grandmother.) In my grandmother's recipe, she let the beans sit for 10 hours (Step 3) and boil for 5 hours (Step 4), but this version results in sufficiently soft and tasty beans! The taste is mildly sweet, so for those who prefer more sweetness, add about 1/3 cup more sugar. As long as you complete the process through Step 3 at night, they'll be done 1 to 2 hours after you turn on the heat in the morning! That's very quick for kuromame! -If you serve them right after they are done cooking, they will wrinkle, so let them sit in the liquid until they cool. Recipe by Sanapi- cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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