Simmer over until Kombu is almost melted.
- 1 cup soybean
- 4-inch (10-cm) length Kombu(Use Kombu that make for soup stock, if you have)
- sugar, salt, soy sauce
- Put soybeans and 2 1/2 cup boiling hot water in vacuum bottle. And leave for 12 hours.
- Cut the Kombu into 1/4-inch squares.
- Put soybeans and water in the vacuum bottle into a pot, add Kombu. Cover with a drop-lidand bring to a boil over high heat. Reduce heat to low and boil for 10 minutes. Add 3/4 cup sugar, 1 teaspoon soy sauce and a pinch of salt. Cover with the drop-lid again and simmer until the liquid is almost gone for about 10 minutes. Shaking the pot occasionally to coat all the beans evenly.