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Archive for the ‘Soya Beans Dishes’ Category

I have just uploaded some more photos of Hijiki Nimono cooked a couple days ago as it absorbed soy seasoning sauce and the soybeans taste thicker and better now.

Hijiki Seaweed and Soya Beans Kept in Fridge

Hijiki Seaweed and Soya Beans Kept in Fridge

I usually add pieces of chicken or pork when there are some in the fridge and it may be preferred by majority of people unless vegetarians.

I very much like with or without meat particularly when I cook and enjoy it in the UK as Japanese ready meals are not sold off-course in supermarkets or convenience shops in the UK. 

Hijiki and Soya Beans Nimono a Couple of Days after Cooked

Hijiki and Soya Beans Nimono a Couple of Days after Cooked

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Hijiki & Soya Beans Nimono

Hijiki & Soya Beans Nimono

Dried Hijiki seaweed and soya beans can be kept in a stock container for longer period around a year, even after they are cooked with Japanese basic soy sauce seasonings, we can keep them in the fridge for longer than other dishes, say, we can keep up to 10 days.

Dried Soya Beans Soaked

Dried Soya Beans Soaked

The dried soya beans are soaked in water for 6 to 12 hours, then heat the soya beans with the water used for the soaking for about 1 hours, as removing forms coming up continuously.

Soya Beans Boiled

Soya Beans Boiled

Turn off the heat and leave with the water for hours to get tenderer texture of soya beans.

About 40 minutes before the serving time, soak the dried Hijiki in water for 20 to 30 minutes, depending on the thickness of the Hijiki seaweed.

Cut deepfried beancurd, carrots and mangetout into pieces.

Fry drained Hijiki in a deep pan with heated oil and saute for a couple of minutes.

Hijiki, Soya Beans and Deepfried Beancurd cooked in Fish Stock

Hijiki, Soya Beans and Deep fried Bean curd cooked in Fish Stock

Add cut deepfried beancurd and cook for another minute.

Add water to cover the ingredients in the pan and cook with dried bonito for making fish stock as well as continuously cooking the ingredients.

You can add fish stock here if you already have it and this is the right way in fact. I just would like to save time here as whether we use fish stock prepared in advance or not does not change the taste for me.

After 5 minutes cooking above, add 3 table spoons of sugar, 4 table spoons of sake, 1 to 2 carrots and 4 table spoons of soy sauce and cook for another 5 minutes.

Mangetout are cooked in boiling water separately for just a minute and after being cooled down with cold water, cut into peaces.

Add the boiled mangetout and cook for a couple of minutes, then serve it.

Dried Soya Beans

Dried Soya Beans

Dried Hijiki Seaweed

Dried Hijiki Seaweed

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