Shoyu Mame (Kagawa Roasted Broad Beans in Soy Marinade)
Quick answer
- Active time
- 65 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Rather than boiling, the dried broad beans are roasted dry in a pan first, which gives the skins a toasty smell and leaves a center that crumbles when bitten.
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Still hot, they drop into a sweet soy and chili marinade and sit overnight. Sanuki farmers in Kagawa grew broad beans after the rice harvest and kept shoyu mame on hand for everyday meals and sake. One story says roasted beans meant for pilgrims rolled into a soy sauce jar and came out nicely seasoned, and some homes set them out at New Year in place of sweet black beans.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
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
香川県農政水産部農業経営課 · Checked: 2026-08-11
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