Nimmame, a delightful Japanese side dish, offers a surprisingly versatile and healthy addition to your culinary repertoire. These subtly sweet and savory steamed soybeans are packed with protein and fiber, making them a perfect accompaniment to rice, noodles, or even as a standalone snack. Their simple preparation belies a depth of flavor that's both comforting and refreshing, a testament to the magic of letting simple, high-quality ingredients shine. The earthy notes of the soybeans are beautifully balanced, creating a culinary experience that's both satisfying and surprisingly light.
Beyond their taste, nimmame's nutritional benefits are a compelling reason to add them to your diet. Ready to discover the easy steps to creating your own batch of this delicious and healthy Japanese staple? Let's dive into the simple, step-by-step process outlined below, guiding you through every stage of preparing perfectly tender and flavorful nimmame.
Tools Needed
- Pot
- Container
Ingredients
- Soybeans (daizu)
- Kombu (kelp): 200g
- Carrot: 50g
- Gobo (burdock root): 50g
- Kinusaya (snow peas) or green beans
- Usukuchi soy sauce
- Koikuchi soy sauce
- Sugar
- Water
Step-by-Step Instructions
Step 1. Prepare the Soybeans and Kombu
- Rinse soybeans and soak them in ample water overnight.
- Soak kombu in 200g water for 30 minutes to rehydrate.
Step 2. Cook the Soybeans and Vegetables
- The next day, drain the soybeans and transfer them to a pot. Cook over low heat for 30-40 minutes until soft. Skim off foam as it boils.
- cut carrot into 1cm cubes, gobo into 1cm pieces, and kinusaya into small diagonal pieces.
- Remove kombu from the water and cut it into 1cm squares. Reserve the kombu water.
- In a pot, combine kombu water, soybeans, carrot, gobo, and kombu. Add usukuchi and koikuchi soy sauce, and sugar (amounts are to your preference). Warm over high heat, then reduce heat and simmer for 20 minutes.
Step 3. Finish and Season
- Turn off the heat, add snow peas, and let them cook with the residual heat. Pour the sauce over them.
Step 4. Chill and Serve
- Let it cool completely, then refrigerate overnight to allow flavors to meld.
- Mix well and serve.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- Cut all ingredients into approximately the same size for even cooking and appealing presentation.
- Adjust the amount of vegetables based on the season; use more carrot in winter and less snow peas in summer.
- Use usukuchi soy sauce to preserve the color of the ingredients and koikuchi soy sauce for richness.
Nutrition
- Calories: approximately 200-250
- Fat: 8-12g
- Carbs: 20-25g
- Protein: 15-20g
FAQs
1. Can I use dried soybeans instead of pre-cooked?
Yes, but you'll need to soak them overnight and then simmer them until tender before following the recipe's steaming instructions. This will significantly increase the preparation time.
2. What can I do with leftover nimmame?
Leftover nimmame is delicious cold! Enjoy it as a snack, add it to salads, or incorporate it into rice bowls or bento boxes. It will keep in the refrigerator for up to 3 days.
With its simple preparation, delightful flavor, and impressive nutritional profile, nimmame is a welcome addition to any meal. This versatile side dish offers a satisfying and healthy way to enjoy soybeans, proving that healthy eating can also be incredibly delicious. So, give this recipe a try and savor the simple perfection of nimmame!