Goyori Mame Soybeans with Dried Small Fish
Quick answer
- Total time
- 160 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 7
About this dish
Goyori mame is a sweet-salty side dish from the Senshu and Kawachi regions of Osaka.
Read more
Dried soybeans are cooked until tender with coarse sugar, sake, mirin, and soy sauce, then combined with goyori that has been dry-roasted over low heat and reduced until the beans are glossy and no liquid remains. Goyori refers to the small fish and shrimp from Osaka Bay that were sun-dried together, with the remaining mixed catch taking this name after saleable pieces were selected. In Kawachi the dish is often called jako mame. Families once made it in large batches as a pantry side and for gatherings, and an overnight rest lets the seasoning settle into the beans and fish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash 1000g dried soybeans in a large bowl, changing the rinse water 2 or 3 times, drain, and remove any debris.
Put the beans in a heavy pot and add 4000ml cooking water so it stands about 8cm above the beans.
- 2Control
Bring to a boil over high heat without a lid.
Lower to low heat once boiling begins and cook for about 30 minutes, skimming the foam. Keep the beans submerged and continue when they have swollen and yield slightly when pressed with a finger.
- 3Control
Add 300g coarse sugar, 300ml sake, and 300ml mirin and continue cooking over low heat for about 30 minutes.
When the sugar has dissolved and the beans are tender, add 250ml soy sauce and mix gently down to the bottom.
- 4Control
Tap any hard sections in 100g goyori dried small fish and shrimp lightly with a rolling pin to soften them.
Dry-roast in a skillet over low heat for about 10 minutes, stirring until crisp enough to crumble under pressure and fragrant.
- 5Control
Add the roasted goyori to the soybean pot and simmer over low heat for about 1 more hour.
Fold from the bottom every 10 minutes to prevent scorching. Turn off the heat when all liquid is gone and the beans and fish are glossy, then spread out to cool.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- One kilogram dried soybeans slowly cooked in a heavy pot
- Finish cue
- Turn off the heat when all liquid is gone and the beans and fish are glossy, then spread out to cool.
- Storage and reheating
- After cooling completely, an overnight rest lets the seasoning settle more evenly into the beans and goyori; refrigerate the portion reserved for the next day.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
160min, 7 ingredients
Category median
48min, 8 ingredients
Based on 200 recipes
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