Recipe By : The Bean Harvest Cookbook, Ashley Miller
Serving Size : 4
1 cup dried soybeans -- (2 cups cooked)
1/4 cup reduced-sodium soy sauce
3/4 cup water
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon sesame seeds
Although soybeans are known for their versatility, it wasn't until I tried
this dish that I knew how tasty they could be. Simmering them in a soy-sauce
base until they absorb the flavor imparts a brown glaze and a wonderfully rich
taste to the beans.
Sort through, rinse, soak, and cook the beans by your preferred method. Skim
the cooking water with a slotted spoon to remove the bean skins. Drain.
In a medium-size pot, combine the soy sauce, water, and sugar. Add the
soybeans. Bring to a boil. Lower the heat and simmer, partially covered, about
25-30 minutes, or until all the liquid has been absorbed. Remove from the heat
and stir in the sesame oil.
In a toaster oven or heavy frying pan, toast the sesame seeds until lightly
browned. Sprinkle on top of the beans. Serve hot.
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