Shoyu Mame (Kagawa Roasted Broad Beans in Soy Marinade)
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Shoyu mame is a Kagawa side dish made by dry-roasting broad beans over low heat for twenty to thirty minutes, then dropping them while still hot into a boiling marinade of dark soy sauce, sugar, water, and chili.
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An overnight covered soak lets the seasoning move into the roasted beans. Unlike ordinary simmered beans, the dry-roasting step gives the skins a nutty aroma and creates a distinctive center that crumbles gently when bitten. Sanuki farmers once grew broad beans as a second crop after rice and preserved this dish for busy seasons, everyday sides, and sake. One origin story says roasted beans offered to pilgrims rolled into a nearby soy sauce jar and were later found well seasoned.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Sort out broken or discolored dried broad beans.
Spread the beans in one layer in a heavy skillet and roast over low heat for 20 to 30 minutes, rolling often, until brown spots form, the aroma turns nutty, and the centers are hot.
- 2Finish
Remove the chili stems and seeds and slice into thin rings.
As the beans finish roasting, combine the sugar, dark soy sauce, water, and chili in a separate pot, bring to a boil over medium heat, and dissolve the sugar completely.
- 3Control
Without cooling, carefully add all the roasted beans to the hot marinade.
Once the sizzling subsides, press the beans under the liquid and cover. Turn off the heat, let steam subside at room temperature, then refrigerate overnight.
- 4Control
The next day, cut one bean and check the center.
If it is still hard, cover and simmer gently in the marinade for another 20 to 30 minutes. When the center crumbles softly under pressure, cool and divide among four bowls.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dried broad beans roast through the center over low heat for twenty to thirty minutes.
- Finish cue
- The next day, cut one bean and check the center.
- Avoid this
- Roast the beans gently through the center rather than burning only the skins.
- Storage and reheating
- Refrigerate the finished beans and use a clean utensil for serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
65min, 5 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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