📝 About This Recipe
Nimame is a soul-soothing staple of Japanese home cooking, representing the heart of the 'Washoku' philosophy. These dried soybeans are slowly rehydrated and simmered until they reach a buttery tenderness, glazed in a delicate balance of sweet sugar and savory shoyu. It is a dish that celebrates patience and simplicity, offering a nutrient-dense side that is as comforting as it is elegant.
🥗 Ingredients
The Beans
- 200 grams Dried Soybeans (rinsed thoroughly; use high-quality non-GMO beans if possible)
- 800 ml Water (for soaking and initial boiling)
- 1/4 teaspoon Baking Soda (optional, helps soften the bean skins)
The Simmering Liquid
- 2 cups Dashi Stock (kombu and katsuobushi based, or vegan kombu dashi)
- 100 grams Granulated Sugar (adjust slightly based on preferred sweetness)
- 2 tablespoons Japanese Soy Sauce (Shoyu) (use usukuchi/light soy sauce for a lighter color if desired)
- 1 tablespoon Mirin (adds a beautiful glossy sheen)
- 1/2 teaspoon Salt (to balance the sweetness)
Aromatics and Variations
- 1 piece Dried Kombu (about 2 inches square, cut into small squares)
- 1/2 small Carrot (cut into 1cm cubes for texture and color contrast)
👨🍳 Instructions
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1
Rinse the dried soybeans under cold running water to remove any dust or debris. Place them in a large bowl and cover with 800ml of water. Let them soak for at least 8 to 12 hours; the beans should double in size and lose their round shape, becoming more oval.
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2
Drain the soaking water and transfer the beans to a heavy-bottomed pot. Add fresh water until the beans are covered by at least 2 inches.
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3
Bring the pot to a boil over medium-high heat. Once boiling, you will see white foam (scum) rising to the surface. Use a fine-mesh skimmer or spoon to carefully remove this foam to ensure a clean flavor.
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4
Reduce the heat to low. Add the baking soda if using. Simmer the beans uncovered for about 40-60 minutes. Keep an eye on the water level; if the beans become exposed, add a little more hot water.
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5
Test a bean for doneness by pressing it between your thumb and pinky finger. It should be soft enough to crush easily. Once soft, drain the beans into a colander.
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6
Wipe the pot clean and return the beans to it. Add the 2 cups of dashi stock, the kombu squares, and the cubed carrots.
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7
Bring to a gentle simmer over medium-low heat. Add half of the sugar (50g) and the salt. Simmer for 10 minutes. Adding sugar in stages prevents the beans from toughening.
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8
Add the remaining sugar and the mirin. Place an 'Otoshibuta' (a dropped lid) or a piece of parchment paper directly on top of the beans to ensure they stay submerged and cook evenly.
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9
Simmer for another 15 minutes. Finally, pour in the soy sauce. Simmer for a final 10-15 minutes until the liquid has reduced by about two-thirds and looks syrupy.
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10
Turn off the heat. Let the beans cool completely in the liquid. This 'resting' phase is crucial as the beans will absorb the flavors more deeply as they cool.
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11
Transfer to a serving bowl or an airtight container. The flavor is often even better the next day!
💡 Chef's Tips
Always use fresh dried beans; old beans take significantly longer to soften and may remain grainy. Never add the soy sauce and sugar at the very beginning; the high concentration of solutes can draw moisture out of the beans and make them tough. If you don't have an Otoshibuta, a crumpled piece of parchment paper with a few holes poked in it works perfectly to circulate the heat. For a deeper flavor, you can substitute dark brown sugar or 'Kurozato' for a portion of the granulated sugar. Store leftovers in the refrigerator for up to 5 days; they also freeze remarkably well for future bento meals.
🍽️ Serving Suggestions
Serve as a side dish (kobachi) alongside grilled salted mackerel (Saba Shioyaki) and miso soup. Pack into a bento box as a protein-rich filler that tastes great at room temperature. Pair with a chilled glass of Junmai Ginjo sake to complement the sweet-savory profile. Mix a spoonful of the beans and their syrup into hot steamed white rice for a simple treat. Serve alongside pickled ginger and blanched spinach with sesame dressing for a balanced vegetarian meal.