Nimame (Simmered Sweet Soy Beans) with Chili Heat

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Nimame -- beans simmered slowly in soy sauce, mirin, and sugar until they absorb a deep sweet-savory flavor -- is a staple of Japanese home cooking and osechi (New Year) spreads, most familiar in the black soybean version called kuromame. This version uses everyday dried soybeans or edamame beans and adds dried red chili for a sweet-heat contrast that's less traditional but very much in the spirit of festival-stall cooking, where vendors often punch up simple simmered dishes with extra spice. The technique is entirely about low, patient simmering: beans are soaked overnight, then simmered gently in a kombu dashi with soy sauce, mirin, and sugar added gradually so the skins don't toughen or split. A drop cover (otoshibuta) or a piece of parchment pressed directly onto the beans keeps them evenly coated without agitation, which is the traditional method for keeping simmered bean dishes from breaking apart. Served warm or at room temperature as a side dish, this bean pot keeps for days and actually improves as the beans continue to absorb the sweet, spiced syrup -- much like slow-simmered Japanese nimono dishes are designed to do.

재료

서브 6

• 300 gdried soybeans(밤새 흠뻑 젖어)
• 1 piecekombu(10cm square)
• 4 cups물
• 4 tbsp간장
• 4 tbsp미린
• 3 tbsp설탕
• 1 tbsp술
• 2말린 붉은 고추(seeded, thinly sliced)
• 0.5 tsp소금
• 1 tsp구운 참깨(장식용)

조리법

1. 1

   콩을 담그세요.

   Soak dried soybeans in plenty of water overnight, at least 8 hours, until roughly doubled in size. 물을 빼다.

2. 2

   Start the simmer

   Combine soaked beans, kombu, and water in a heavy pot. Bring to a boil, skim off foam, then reduce to a gentle simmer and cook uncovered 45 minutes until beans are nearly tender.

3. 3

   Remove the kombu

   Discard the kombu once the beans are nearly tender -- it has already given up its flavor to the broth.

4. 4

   Season gradually

   Add soy sauce, mirin, sugar, sake, and chilies. Adding sugar before soy sauce toughens beans, so keep this order. Press a piece of parchment directly onto the beans as a drop lid.

5. 5

   Simmer to glaze

   Simmer gently for 30-40 minutes more, until the beans are fully tender and the liquid has reduced to a light glaze coating them. 입맛에 맞게 소금으로 간을 하세요.

6. 6

   휴식과 봉사

   Let the beans sit off heat for at least 15 minutes to absorb more sauce. Serve warm or room temperature, scattered with sesame seeds.

변형

• •

  ゲренекусеру・イェни・ユル・ヴァーサオ・イシン・куруミズ・ビベ里・ハ里チ・トゥタラク・シヤ・ソヤ・фасуриэси（黒豆）акуран。

• •

  ソジャ・法斯里埃希尼・阿兹基・法斯里埃希・エ・ダハ・ゲreネクセル????????????????????? ?????????????????????????????????????????????????????????

• •

  何も问题はありません。

저장

Refrigerate in the cooking liquid in an airtight container up to 5 days -- the beans keep absorbing flavor. Reheat gently on the stovetop or eat cold as a side. 최대 2개월까지 잘 얼립니다.

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