• 2 cups yellow soybeans, soaked overnight

  • 1 celery stalk, sliced

  • 1 carrot, cubed

  • 1 piece burdock, sliced thin

  • 1 dry shiitake mushroom, soaked, and sliced thin

  • 2″ piece of kombu, soaked and sliced thin

  • 1 ½ Tbsp Tamari soy sauce

  • 2 tsp kuzu or arrowroot
Pressure Cooker
Soy Bean Casserole


Place the beans and the soaking water into a pressure cooker. Boil the beans uncovered for 15 minutes. Use a big spoon to skim all the hulls that separate from the beans and are floating. Cover with lid and bring the cooker to pressure. Cook for ½ hour on a low flame. Remove from heat, reduce pressure, open the lid and add kombu, celery, carrot, and mushroom. Cover again and bring back to pressure. Cook for 15 more minutes. Reduce pressure, open lid and add Tamari soy sauce. On the side, dilute kuzu with a tablespoon cold water, liquefy by stirring it with a spoon and add to the beans while stirring constantly with a wooden spoon until the beans look creamy. The soy beans cooked this way are very tender and sweet tasting.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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