Soy Beans and Salmon Head Stew
This dish is very good to give strength.
2 cups soybeans, washed one 1-2 inch strip of kombu, soaked and cut into squares
1 cup lotus root, diced
1/2 cup diced carrot
1/2 cup diced daikon
1 small salmon head
sea salt to taste
Cook the salmon head until the bones become soft.
Saute the vegetables in a small amount of sesame oil for several minutes.
Roast the soybeans as above or soak overnight before cooking. Place soybeans in a pot and add vegetables and fish. Add enough water to cover the surface of the vegetables and fish. Bring to a boil and reduce flame to low.
Place a cover slightly smaller than the top of the pot you are using down in the pot so that it rests on the beans. As the beans absorb water and expand, add just enough water to barely cover them and place the cover back on top. Pour the water slowly down the side of the pot so as not to upset or drastically shock the beans. In this way, the beans can peacefully adapt to the change in temperature caused by the addition of cold water.
Repeat this process until they are about 80% done.
Add sea salt to taste. Remove the cover and simmer until the beans are soft, adding water when necessary.
When beans are soft, turn up the flame slightly to boil off excess liquid and serve.
Add some local spices if desired.
Michio and Aveline Kushi