Goyori Mame (Goyori and Beans) / Jyako Beans ｜ Our Regional Cuisines

1. Wash the soybeans, while also changing out the water two to three times.

2. Add the washed soybeans to a thick pot and fill with water until the water line is around eight centimeters above the soybeans. Put it on high head without a lid, and turn it down to low once the water boils.

3. After about 30 minutes, add [Seasoning A], continue to cook over low heat (for around 30 minutes), then add soy sauce.

4. Tenderize any hard areas of the Goyori fish, and cook them in a frying pan for around 10 minutes on low heat, then add to step three.
Continue simmering for an additional hour on low heat, and turn off the heat once the liquid boils out and a luster can be seen.