Ingredients (4 servings):

Soybeans - 2,5 cup
Water - 7,5 cups
Carrot - 1 pc.
Renkon (lotus root) - 80 g
Gobo (burdock root) - 1 pc.
Konnyaku - 1/2 portion
Kombu (sea weed) - 10 cm
Sugar - 4 tbsp
Soy sauce - 3 tbsp

Preparation:

1. Wash soybeans, handle them and soak in water for the night.
2. Clean kombu, strain off with the help of paper tea towel and slice into cumes of 1 cm.
3. Cut konnyaku, carrot, gobo, renkon and soybeans. Place gomo into water and renkon into water with vinegar. Boil konnyaku.
4. Water that left after beans dilute with light water till volume is 3,5 cups.
5. Place kombu, konnyaku, carrot, gobo, renkon, sugar, mirin, soybean sauce into a pan and cook it on a heavy fire. After boiling cover with a lid, reduce fire and simmer for more 45 minutes.
6. As soon as beans are soft the dish is ready and can be placed on plate.

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