Octopus and soybeans stewed
When cooking ingredients that do not absorb flavors well, such as soybeans, you can make the flavor penetrate more easily in a short amount of time by cooling the food down halfway through cooking and then putting it back on the heat
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 over medium heat
4
Once boiling, add sugar and Happomibijin, remove from heat, let cool slightly and let the flavors soak in
5
Cover with aluminum foil and repeat the boiling and cooling process 3-4 times.
Finally, remove the lid and cook over high heat until shiny and glossy. Taste and adjust the flavor by adding dark soy sauce to your liking if it is not yet flavorful enough.
6
Once the water has evaporated, remove from heat and serve in a serving dish. Top with chopped ginger to complete
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
-
- For the shredded ginger
- A little
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