Simmered Beans and Koya Tofu

Simmered Beans and Koya Tofu

A high-nutrition, make-ahead dish using boiled beans.

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate the koya tofu and dried shiitake mushrooms is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

100 g (3.5 oz.)

1/2 block

80 g (2.8 oz.)

50 g (1.8 oz.)

1 block

10 cm (4 in.)

1/2 Tbsp


1 & 1/2 Tbsp

200 ml (6.8 fl. oz.)


  1. Drain the canned soybeans.
  2. Boil the yam cake and then slice into 1 cm (0.4 in.) cubes. Chop the burdock root and carrot into 1 cm (0.4 in.) cubes and parboil the burdock root.
  3. Rehydrate both of the koya tofu and the dried shiitake mushrooms, then cut each into 1 cm (0.4 in.) cubes. Also cut the kombu into 1 cm (0.4 in,) cubes.
  4. Heat the oil in a pot and quickly saute (2).
  5. Add in (1) , (3) and (A) then simmer for about 15 minutes until the cooking liquids are boiled down.

Cooking Basics

Yam cake - parboiling

If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Koyadofu - rehydrating

Soak in lukewarm water for about 20 minutes to rehydrate. Once the water has been thoroughly absorbed and the koyadofu has become soft and plump, use the palms of your hands to gently squeeze out excess water. Flavored koyadofu does not need to be rehydrated.


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