1. 1

   Rinse the soybeans and soak overnight in 1,200 ml / 5 C water in the refrigerator.

2. 2

   To reconstitute the dried shiitake, soak for one hour in enough water to completely cover the mushrooms. Drain, then discard the tough ends; cut the mushrooms into pieces 7 mm / 0.3 in.

3. 3

   Scrub the burdock with a brush. Cut in half lengthwise (or, if very thick, cut in quarters lengthwise), then into pieces 7 mm / 0.3 in.

4. 4

   Peel the carrot and cut into cubes about 7 mm / 0.3 in. Cut konjac into 7 mm / 0.3 in cubes. Parboil in a pot for one minute, then drain.

5. 5

   Dampen kombu with water to make it easier to cut; using kitchen shears, cut into pieces 7 mm / 0.3 in.

6. 6

   In a saucepan^*1, place soybeans in water to barely cover them, and bring to a boil over medium heat. Reduce to low heat and continue to simmer for about one hour until soybeans are softened, while skimming off foam (see photo). While simmering, top up with water if necessary to barely cover soybeans.

   

7. 7

   To the already simmering soybeans, add shiitake, burdock, carrot, konjac and kombu. Simmer over low heat for about 10 minutes, until vegetables are tender.

8. 8

   Add granulated sugar and simmer for 10 minutes; add soy sauce and simmer another 10 minutes. Increase to medium-low heat and continue to simmer until liquid has almost evaporated, then remove from heat.

9. 9

   Before serving, allow the saucepan to cool so the flavor of the various seasonings can penetrate into the ingredients.

Recipe by Kikkoman Corporation