Where you can get dried green soybeans is another question (well, I bought them in Tsukiji in Japan), but if you are lucky to find some here in Seattle (my best bet is Uwajimaya or Maruta), then this is the perfect snack. If you like edamame, you'd LOVE this snack.
Ingredients:
2 cups dried green soybeans
Water
Salt
*Dashi (Japanese broth made of kombu and bonito flake)
1 - 2 tablespoons of soy sauce (preferably light colored)
1 - 2 tablespoons of mirin
1 teaspoon of salt
*How to make dashi: in a deep pot, put in 2 cups of water, and 2 strips of dried kelp (kombu). Turn on heat over medium heat. Once the water starts boiling add a handful of dried bonito flakes (katsuo bushi) in the pot. After 30 seconds, turn of the heat. Remove the kombu and katsuo bushi. The dashi broth can be stored in the fridge for up to 1 month. You can use it in almost EVERY Japanese dish, including miso soup.
1. Soak dried soybeans in clean water overnight and discard the water.
2. In a deep sauce pan add enough water to cover the soaked soybeans and a pinch of salt. Cook the soybeans for 10 - 15 minutes until the texture of the soybeans becomes similar to edamame (al dente).
3. Strain the soybeans and transfer to a glass bowl. Add in dashi, soy sauce, mirin and salt to your taste. Personally I would skip mirin as I do not like sweetness in the beans.
4. Soak the soybeans in the liquid for half a day. That's it!
You can store the soybeans in a glass jar and I assume it should last for a few weeks or even longer in the fridge. Enjoy this savory & healthy snack as is or with ice cold beer, which might not be as healthy but oh well, I can't help it.
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