Japanese Simmered Soybeans with Vegetables

Simmered Hijiki and Soybeans with Five Ingredients

“A flavorful dish with satisfying texture that pairs perfectly with rice.”
[Ingredients] (Serves 8–10)
  • Cooked soybeans・・・1 pack
  • Dried rice hijiki seaweed・・・3 tbsp
  • Carrot・・・1/2
  • Lotus root・・・3cm
  • Aburaage (fried tofu pouch)・・・1 piece
  • Shimeji mushrooms・・・1/4 pack
  • Chikuwa fish cakes・・・2
  • Dashi powder・・・1 tbsp
  • Water・・・300ml
  • Sugar, mirin, sake, and soy sauce・・・2 tbsp each
  1. Soak the dried hijiki in plenty of water for 10 minutes. Rinse quickly and drain in a colander.
  2. Cut the carrot and aburaage into thin strips. Peel the lotus root, quarter it lengthwise, then slice thinly. Slice the chikuwa into 3mm rounds. Remove the base of the shimeji mushrooms and separate by hand.
  3. Add the cooked soybeans and all prepared ingredients to a pot. Pour in the water, then add the dashi powder, sugar, mirin, sake, and soy sauce. Mix well.
  4. Cover the pot and bring to a boil. Once boiling, reduce to low heat and simmer for 15 minutes.
  5. Turn off the heat and let it steam for 10 minutes.
☆Tip☆
① Using dashi powder gives the dish a richer aroma and a more pronounced flavor.

*This recipe uses the freshly made “Suruga Bay Blend” dashi powder. Other dashi powders may also be used.