One of the most popular simple side dishes in Japan is Gomoku-mame (simmered soybeans with vegetables).
In my recipe, I use dried shiitake mushrooms and kelp to make an umami-packed plant-based broth, and then cut them up and add them to the dish making this a dish with no waste.
Vegetables are diced to the size of soybeans.
Slowly simmer in a sweet and savory broth, and done!
What is Gomoku-Mame?
Have you ever wondered about the comforting side dishes that grace traditional Japanese dinner tables? One good example is Gomoku-Mame (五目豆), a versatile and flavorful accompaniment that’s both nutritious and easy to prepare.
The star of this dish is a harmonious blend of textures and tastes, featuring tender boiled soybeans and earthy ingredients like shiitake mushrooms and carrots.
One of the great things about Gomoku Mame is that it can be adapted to suit different tastes. While soybeans are the main ingredient, you can change the vegetables according to preference and availability. In different regions and even households, families put their own spin on this classic dish.
Key Ingredients & Substitution Ideas
- Dried shiitake mushrooms & kombu: These umami-rich ingredients not only create a flavorful base broth but also serve as tasty additions to the dish once rehydrated.
- Soybeans (pre-boiled or canned): I opted for convenient canned soybeans, but dried ones work too. If using dried, remember to soak and cook them fully before adding to the recipe.
- Other vegetables: I used diced carrots and boiled bamboo shoots. Feel free to swap in seasonal vegetables you have on hand for added nutrition and color.
- Soy sauce: I chose dark soy sauce. If using light soy sauce, reduce the amount slightly to avoid over-salting. Look for naturally brewed options for the best taste.
- Sake: If possible, I strongly recommend using drinking sake rather than cooking sake. It offers a superior depth of flavor. Cooking sake also contains added salt, so you need to adjust seasoning accordingly if that’s what you have available.
- Sugar: White sugar works well, but for a more complex sweetness, try light brown sugar. It adds a richness that complements the other ingredients beautifully.
- Mirin: If possible, use Hon Mirin.
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Jump to Full Recipe MeasurementsVisual Walkthrough & Tips
Here are my step-by-step instructions for how to make Gomoku-Mame at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
In a bowl, combine water, dried kombu, and dried shiitake mushrooms. Let the mixture sit for about 30 minutes to let the kombu and mushrooms rehydrate, creating a flavorful plant-based dashi stock.
Dried shiitake mushrooms tend to float, so it is best to place a weight like a drop-lid on them to keep them submerged.
After about 30 minutes, take the rehydrated kombu and shiitake mushrooms out of the bowl. Save the soaking water for later.
Cut them into small pieces, about the same size as the other diced vegetables and soybeans.
This ensures that everything cooks evenly and that the final dish has a nice consistency.
Heat a pot over medium heat and add a little oil. Once the oil is hot, add the carrots, bamboo shoots, diced shiitake mushrooms, and kombu to the pot. Stir-fry the ingredients for about a minute.
Next, pour the reserved kombu and shiitake dashi along with soybeans into the pot and bring the mixture to a boil over medium heat.
Once it’s boiling, reduce the heat to low and add soy sauce, sake, sugar and mirin. Cover the pot with a lid, and let the ingredients simmer for 30 minutes.
Once you’ve simmered for 30 minutes, just loosen the lid a little to let out some steam. Then, simmer for another 15 minutes.
You can serve the dish immediately after cooking. However, for enhanced flavor, allow it to cool completely, then refrigerate and reheat just before serving. You can also enjoy this dish cold!
Jump to Full Recipe MeasurementsI hope you enjoy this Gomoku-Mame recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Side Dish Recipes
- Sesame Spinach Salad (Horenso no Goma-ae)
- Addictive Izakaya Style Salted Cabbage (Yamitsuki Shio Cabbage)
- Beef Shigureni (Simmered Wagyu with Ginger and Gobo)
- Hijiki Seaweed Salad (Hijiki no Nimono)
Want more inspiration? Explore my Side Dish Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Simmered Soybeans with Vegetables (Gomoku Mame)
Ingredients
- 375 ml water
- 2 dried shiitake mushrooms
- 5 g dried kelp (kombu)
- 120 g boiled soybeans canned or preboiled
- ½ carrot
- 75 g bamboo shoots
- 1 tsp cooking oil
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp sugar
Instructions
- Pour 375 ml water into a bowl and submerge 2 dried shiitake mushrooms and 5 g dried kelp (kombu) using a drop lid if you have one. Soak for at least 30 minutes to make dashi.
- While you wait, dice ½ carrot and 75 g bamboo shoots. Once 30 minutes have passed, remove the rehydrated shiitake mushrooms and kombu from the dashi and cut to a similar size as the other vegetables.
- Heat a pot on medium and add 1 tsp cooking oil. Once hot, add the diced vegetables and stir fry for 1 minute.
- Add the 120 g boiled soybeans. (If canned, drain them first.)
- Add the dashi to the pot, mix and bring to a boil.
- Once boiling, reduce the heat to a simmer and add 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, and 2 tbsp sugar. Mix and place a lid on top. Simmer for 30 minutes.
- After 30 minutes, adjust the lid so that it's ajar and the excess steam can escape. Continue to simmer for 15 minutes to reduce.
- Serve immediately, or for a deeper flavor, cool and reheat right before serving.
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