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A steaming bowl of Japanese-style pinto bean stew with carrots and shiitake mushrooms

Japanese-Style Pinto Bean Stew (Nimono)

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 250 g dried pinto beans, soaked overnight and drained
  • 800 ml dashi stock (kombu and katsuobushi based)
  • 3 tablespoons Japanese soy sauce
  • 2 tablespoons miri n
  • 2 tablespoons sak e
  • 1.5 tablespoons granulated sugar
  • 1 medium carrot , peeled and cut into small cubes
  • 4 dried shiitake mushrooms, rehydrated and sliced
  • 10 g fresh ginger, peeled and thinly sliced
  • 1 teaspoon toasted sesame oil

Method
 

  1. Place the soaked and drained pinto beans in a heavy-bottomed pot and cover with the dashi stock.
  2. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer.
  3. Skim off any foam or impurities that rise to the surface using a fine-mesh skimmer.
  4. Add the ginger slices, sake, and sugar to the pot. Cover with an otoshibuta (drop lid) or a parchment paper circle to ensure even heat distribution.
  5. Simmer for 45 minutes or until the beans begin to soften.
  6. Incorporate the diced carrots, sliced shiitake mushrooms, mirin, and soy sauce.
  7. Continue simmering for another 30 to 40 minutes until the beans are tender and the liquid has reduced by approximately half.
  8. Drizzle with sesame oil and remove from heat.
  9. Allow the stew to sit for 10 minutes before serving to allow the flavors to penetrate the beans deeply.