Umami Component in Soybean Dashi
Umami is one of the 5 basic flavors that human beings feel when eating something. The 5 basic flavors are sweetness, sourness, saltiness, bitterness, and umami.
Kombu (kelp) and bonito are famous for containing a lot of umami ingredients, and used when making dashi in Japan. Soybeans contain less umami ingredients than kombu and bonito, however, it can be still great item to make dashi with umami.
The flavor of soybean dashi is totally different from the kombu dashi and bonito dashi. It has deep umami taste and savory roasted soybean flavor. You would be so surprised that soybeans can be such a wonderful material for soup stock.
Best Easy Soybean Dashi Recipe
・1.7 oz (50 g) Dried soybeans*
・2 cups (500ml) Boiling water
*You don’t have to soak the soybeans in water in advance.
1. Put dried soybeans in your pan, and roast for 20 minutes. Be careful not to burn.
2. Transfer the roasted soybeans to a clean bowl, and pour boiling water.
3. Let it cool, and let it sit in the fridge for half a day.
Ready to use!
The umami components come out from soybeans and the water turns slightly soy-colored.
Tips for Making Soybean Dashi
Please roast the soybeans firmly until the soybeans are plump, and its skin cracks. That will make a fragrant and rich soup stock.
Pour boiling water into the roasted soybeans while it’s hot. That makes it easier to get the strong flavor of soybeans.
How To Store Soybean Dashi
Please take out soybeans when storing. Then, put it in a closed container and store it in the refrigerator or freezer.
In the case of a refrigerator, it will last for about 2-3 days, and in the case of a freezer, it will last for about 3 weeks.
The remaining beans can be eaten. It would be a little hard, but become great topping for salad or soup.
Recommended Recipe Using Soybean Dashi
Prepare 1.6 cups (400ml) soybean dashi, your favorite tofu product, and vegetables. After simmering the ingredients in the dashi, turn off the heat, then put 2 tbsp of miso paste.
Since soybean dashi, miso paste, and tofu/fried tofu are all made from soybeans, they have good chemistry.
Why don’t you make the perfect vegan miso soup with soybean dashi and tofu?