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1
Preliminaries: Soak the dried soy beans in water overnight.
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2
If you are using dried shiitake mushrooms, soak them in water to reconstitute.
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3
Wipe the surface of the konbu seaweed gently with a wrung out kitchen towel.
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4
Chop the other ingredients: Cut the carrot, konnyaku, burdock root, shiitake mushrooms and konbu seaweed into about 1 cm squares.
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5
Quickly boil the konbu seaweed or pour boiling water over it, and soak the burdock root in water.
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6
Boil the soy beans: Put 2 cups of water and the soaked soy beans from Step 1 into a pressure cooker, lock on the lid and bring it up to pressure over high heat.
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7
When it has reached pressure and steam has started coming out of the vents, turn the heat down to low.
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8
2 minutes after turning the heat down to low, turn off the heat.
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9
When the pressure has come down a little, press down on the valve (or shift the weight) to let the steam escape.
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10
When the cooker has depressurized, open the lid and check the beans for doneness.
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11
Flavor the stock: Reserve the soy bean cooking liquid.
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12
Drain the beans into a sieve over a bowl to catch the cooking liquid.
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13
Transfer back just 1 cup of the liquid to the pressure cooker.
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14
Put the cooked soy beans from Step 5 and the Step 2 cut up ingredients in the pressure cooker.
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15
Add the seasoning ingredients.
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16
Adjust the seasoning ingredients to taste.
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17
Simmer: Follow Steps 3 and 4 again to cook the ingredients under pressure (cook for 3 minutes over low heat, otherwise the procedure is the same).
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18
Taste, and adjust the seasoning if needed.
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19
Simmer with the lid off (just as with a conventional pan) over low heat until there is almost no liquid left.
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20
This usually takes about 10 minutes.
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21
Then just turn off the heat, let it cool down and it's done.
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22
(The ingredients will soak up more flavor from the simmering liquid as it cools.)
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23
Transfer to a storage container and refrigerator.
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24
It's especially delicious 2 to 3 days later.
