I made Soybeans and Konbu Vegan Sweet Dish. I used Konbu leftover from made Konbu Dashi Stock from a recent video. Konbu has strong Umami flavor, and you can use many times, and you do not want to toss it. You can eat leftover Konbu from a formerly used dish. This dish is one of example, but you will surprise how tasty dish this is! I will make more videos for the future, but this time, this traditional sweet dish because this is one of my favorite food. Daizu, which is soybeans are the perfect sauce of high-quality protein so very vegan-friendly food. Konbu is seaweed and a good source of minerals and umami flavor.
１Cup Dried Soybeans
１Cup Konbu Dashi
３TBS Soy Sauce
1/3 amount of Konbu for soybeans ratio (left over from Dashi)
1 Washi dried soybeans and soak in water the three times amount of soybeans
2 When soybeans softened, put them in the pressure cooker
3 Cut leftover konbu from stock and cut 1/3 inches square
4 Put soy sauce, mirin and sugar
5 Add Konbu and dashi in the pressure cooker and high heat
6 When steam comes out, turn the heat low- mid for 2 min.
7 Turn the heat and leave until pressure is out
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