- 1 cup dried soybeans
- 2 1/2 cups dashi
- 1 four-inch square of kelp
- 1 cup mirin
- 3 tablespoons sugar
- 2 tablespoons soy sauce
The night before, soak the soybeans in a large bowl of water. Overnight, the soybeans will grow four times in size.
The next morning, drain the soybeans. Place the beans in a large pot with water and bring the water to boil. For for ten minutes, then drain the soybeans again.
Place the soybeans in a medium-sized pot with the dashi. Place the drop-lid on top and simmer for 30 minutes, until the soybeans are almost tender.
In the meantime, wipe the kombu with a damp cloth. Cut the sheet into 1/4-inch squares. This is most quickly achieved by cutting the kombu along its groove into thin strips, then lining the strips one on top of another and cutting into squares all at once.
Add the squares of kombu, the mirin, the sugar, and the soy sauce to the simmering soybeans. Simmer for another 30 minutes, until the liquid is thick and reduced to just a tablespoon or so. Serve warm or cold. The dish will keep for approxiately 1 week in the refrigerator.