Octopus and soybeans stewed
When cooking ingredients that are less likely to seep in, such as soybeans, the flavors tend to soak in the middle of boiling, and then the mixture is cooled for a while before reheating, which will make the flavor easier to soak in even a short period of time.
How to make it
1
Soak the soybeans in water overnight and steam them in a steamer (see separate recipe).
2
Cut the boiled octopus into bite-sized pieces.
3
Put kelp stock, steamed soybeans, and boiled octopus in a pot and heat it over medium heat.
4
Once it reaches a boil, add sugar and Hachimi Bijin and remove from the heat, remove the heat and let the flavor soak.
5
Cover with aluminum foil and cook and cool the process three to four times.
Finally, remove the drop lid and heat over high heat to give it a glossy shine. Taste it, and if the flavor is not enough, add dark soy sauce to your liking.
6
Once the water is gone, remove from the heat and serve in a bowl. Topped with needle ginger and finished.
Materials for 6 people
-
- Steamed soybeans
- 150g
-
- Boiled octopus
- 150g
-
- Kelp broth
- 300cc
-
- sugar
- 1 tablespoon
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 2 tbsp
-
- Dark soy sauce
- A little
-
- needle ginger topping
- A little
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