Kombu Chickpea Kanroni (Simmered in Sweet Soy)
ID: 594fdbbd...
This is a nutrient-dense, low-fat, and high-fiber vegetarian dish. Chef A-Qing utilizes the natural umami sweetness of dried shiitake mushrooms and kombu. Without using a single drop of oil, he simmers soaked chickpeas until they become creamy and tender, then combines them with the salty-sweet flavors of pickled cordia (po-bu-zi) and Japanese-style kanroni. It is delicious served either cold or hot and is an essential versatile side dish for the refrigerator.
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🍳 Cooking Flow
Soak chickpeas overnight until expanded, rehydrate dried shiitake mushrooms and dice them, and make broth by steeping kombu in hot water after turning off the heat. → Dry-stir-fry the diced mushrooms in a pan without oil, then add the soaked chickpeas and stir-fry for 2 minutes until the surface is dry. → Pour in the kombu broth, bring to a boil, cover, and simmer on low heat for 30 minutes until the beans are tender. → Add the sliced kombu, pickled cordia with its liquid, soy sauce, mirin, and rock sugar for seasoning. → Bring to a boil over high heat, then simmer on medium heat for 3 minutes before turning off the heat. Let it soak to absorb flavors before transferring to a container. Cool completely before refrigerating.
Cooking Steps
Brief Cooking Order
Soak chickpeas overnight until expanded, rehydrate dried shiitake mushrooms and dice them, and make broth by steeping kombu in hot water after turning off the heat. → Dry-stir-fry the diced mushrooms in a pan without oil, then add the soaked chickpeas and stir-fry for 2 minutes until the surface is dry. → Pour in the kombu broth, bring to a boil, cover, and simmer on low heat for 30 minutes until the beans are tender. → Add the sliced kombu, pickled cordia with its liquid, soy sauce, mirin, and rock sugar for seasoning. → Bring to a boil over high heat, then simmer on medium heat for 3 minutes before turning off the heat. Let it soak to absorb flavors before transferring to a container. Cool completely before refrigerating.
Introduction
This is a nutrient-dense, low-fat, and high-fiber vegetarian dish. Chef A-Qing utilizes the natural umami sweetness of dried shiitake mushrooms and kombu. Without using a single drop of oil, he simmers soaked chickpeas until they become creamy and tender, then combines them with the salty-sweet flavors of pickled cordia (po-bu-zi) and Japanese-style kanroni. It is delicious served either cold or hot and is an essential versatile side dish for the refrigerator.
Step 1
【Step 1: Soak chickpeas】Wash the dried chickpeas thoroughly, add water to cover them (about half a finger's height above the beans), and soak for at least 5-6 hours. If time permits, soaking overnight is best, allowing the beans to double in size.
Step 2
【Step 2: Make kombu broth】Pour 1000cc of water into a pot and bring to a boil. Once boiling, add the kombu, immediately turn off the heat, and let it steep in the residual heat for 10-12 minutes to release the essence of the kombu into the water.
Step 3
【Step 3: Prepare dried shiitake】Soak dried shiitake mushrooms in cold water until soft, remove, gently squeeze out the excess water, and dice into small pieces.
Step 4
【Step 4: Dry-stir-fry mushrooms】Without adding oil, put the diced mushrooms directly into the pot and stir-fry over medium heat for 1 minute to release their aroma.
Step 5
【Step 5: Add and stir-fry chickpeas】Add the soaked and drained chickpeas to the pot, stir-frying with the diced mushrooms over medium heat for 2 minutes until the surface of the beans appears dry and slightly browned.
Ingredients List
Important Notes
💡 Key point: Whether cooking sweet or savory chickpeas, you must first boil the beans until they are 'completely soft' in clear broth or water before adding seasonings like sugar or soy sauce. If you cook them with seasonings from the start, the beans will harden due to osmotic pressure and will never become tender.
⏱️ Chickpeas must be soaked for at least 5-6 hours; soaking overnight yields the best results. Beans fully saturated with water will soften much faster during simmering.
🍳 This dish is cooked without a single drop of oil. Dry-stir-frying the mushrooms and beans keeps the flavor clean, improves shelf life, and makes it less prone to spoilage.
⚠️ Can be refrigerated for up to two weeks. Every time you serve, use a completely dry and clean spoon free of water or oil to prevent the side dish from molding or spoiling.
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