A traditional meal good for winter and full of hearty roots and beans.
- Cooking time
- 150 minutes +
- Nutrition information is for one serving.
- Cooking time does not include time to reconstitute soybeans.
- Rinse the soybeans, cover with cold water, and set aside overnight.
- Put the soybeans and water in a sauce pan and cook over medium heat. Remove any skin or scum with a spoon or skimmer.
Adding water as necessary, cook until the soybeans soften (1-2 hours).
- Meanwhile, reconstitute the mushrooms (reserving water for later) and chop them, the vegetables and konnyaku into pieces roughly the size of the soybeans.
In a large pot, boil water and add first the lotus root, then the carrots, burdock, and finally the konnyaku.
- Add the water from soaking the mushrooms to vegetables, then add the soybeans and enough of the water from cooking the soybeans to cover all the ingredients.
Simmer until the vegetables softened, then add half the sugar and cook for another 5-6 minutes.
- Add at intervals half the soy sauce, the remaining sugar, the remaining Kikkoman Soy Sauce, and all of the mirin.
Cook over medium heat until the broth is reduced and the ingredients are covered in a glaze.