Gomoku mame 五目豆

Method8 steps

1. 1

   Step 1: Soak the Konbu in a bowl of water for 30minutes and cut into small size squares.

   Soak kombu · 30 minUses 1 strip Konbu(kelp) (soaked in water) · Water, enough to soak the kombu

2. 2

   Step 2: Dice the carrot (50 g) and Konjac (150 g) small.

   Uses 50 g carrot · 150 g konjac

3. 3

   Step 3: Cut the renkon (50 g) to small sizes.

   Uses 50 g renkon (I used frozen renkon defrosted)

4. 4

   Step 4: Boil water (1 cup) in a pot and add dashi powder.

   Uses 1 cup water · 1 tsp konbu dashi powder stock

5. 5

   Step 5: Add soy sauce (3 tbs), mirin (2 tbs), and sugar (1 tbs) in the pot.

   Uses Kombu-dashi broth · 3 tbs soy sauce · 2 tbs Mirin · 1 tbs Sugar

6. 6

   Step 6: Add all the other ingredients in the pot and simmer for about 15 - 20 minutes.

   Simmer vegetables · 20 minUses Sweet soy-seasoned broth · Soaked cut kombu · Diced carrot and konjac · Cut lotus root · 300 g Soaked and cooked Soy beans

7. 7

   Step 7: Cool it down and refrigerate to allow the flavour to be absorbed.

   Uses Simmered soybeans and vegetables

8. 8

   Step 8: Serve as a side dish in a small bowl.

   Uses Chilled flavour-infused gomoku mame