Goyori Mame Soybeans with Dried Small Fish
Quick answer
- Total time
- 160 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 7
About this dish
Small fish and shrimp from Osaka Bay, sun-dried together, go into this sweet-salty bean dish as goyori: the mixed catch left over after the saleable pieces were picked out.
Read more
Dried soybeans are cooked tender with coarse sugar, sake, mirin, and soy, then reduced with the dry-roasted goyori until no liquid remains and the beans shine. It comes from Osaka's Senshu and Kawachi areas, and in Kawachi it also goes by jako mame.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
山中 弓子 · Checked: 2026-08-11
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