JP 3. Aka Mame Yasai Jiru

JP 3. Aka Mame Yasai Jiru
US$20.00

A hearty red bean and vegetable soup with a savory, earthy flavor and simple, nourishing ingredients.Fun fact: This soup is often enjoyed in rural regions during winter for warmth and energy.

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How to make

https://www.youtube.com/watch?v=14GYhVh2QdI

J P 3. Aka Mame Yasai Jiru (Savory Japanese Red Bean & Vegetable Soup)

Bean: Small red beans (adzuki‑type, but used in a savory preparation) Tempering Note: Japanese cooking does not use tempering. No tempering needed. This is a savory, nourishing Japanese‑style red bean and vegetable soup inspired by miso‑free country broths. It is mild, clean, and umami‑forward without requiring soybeans or tofu. Dehydrated vegetable packets work perfectly for this recipe.

🍛 FULL POT RECIPE (1 lb small red beans)

Ingredients — Bean Pot

  • 1 lb small red beans (soaked overnight recommended)
  • 12 cups water
  • 1–2 cups dehydrated vegetable mix OR 3–4 cups fresh vegetables (onion, garlic, ginger, carrot, cabbage, spinach)
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp white pepper
  • Salt to taste
  • Optional (Japanese‑style umami boosters):
    • 1 piece kombu (remove before serving)
    • ½ tsp mushroom powder
    • A splash of rice vinegar for brightness

Ingredients — Grain Pot

rice + barley + quinoa 

🔥 Instructions — Full Pot

Pot 1: Aka Mame Yasai Jiru

  1. Simmer red beans 60–90 minutes or until soft.
  2. Add dehydrated or fresh vegetables, ginger, garlic, pepper, and salt.
  3. Add kombu if using; remove before serving.
  4. Simmer 20–30 minutes until broth becomes rich and slightly thickened from the beans.
  5. Add mushroom powder or rice vinegar if desired.

Pot 2: Rice + Barley + Quinoa

Simmer rice and barley but add the quinoa 15 minutes latter cook for 30-45 minutes or until soft

Serve

  • Ladle savory Japanese red bean soup over rice/barley or serve alongside.
  • Garnish with scallions or sesame seeds for a clean Japanese finish.

🍛 QUARTER POT RECIPE (¼ lb small red beans)

Ingredients — Bean Pot

  • ¼ lb small red beans
  • 3 cups water
  • ½–1 cup dehydrated veg OR 1 cup fresh veg
  • ¼ tsp ginger
  • ¼ tsp garlic
  • Pinch white pepper
  • Salt to taste
  • Optional: small piece kombu, pinch mushroom powder

Grain Pot

  • rice
  •  barley
  • quinoa