Stovetop Adzuki Beans with Shiitake Mushrooms and Soy

Name: Stovetop Adzuki Beans with Shiitake Mushrooms and Soy
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 tbsp (15 ml) neutral vegetable oil (canola or grapeseed); 6 oz (170 g) fresh shiitake mushrooms, stems removed, caps sliced ¼ inch (6 mm) thick; 3 cloves garlic cloves, minced; 1 tbsp (9 g) fresh ginger, peeled and minced; 2 cans (15 oz each), drained and rinsed (470 g) cooked adzuki beans (canned or home-cooked), drained and rinsed; 3 tbsp (45 ml) soy sauce (shoyu); 1 tbsp (15 ml) mirin (sweet rice wine); 1 cup (240 ml) chicken or vegetable stock; 1 tsp (5 ml) toasted sesame oil; 2 stalks (20 g) scallions (green onions), sliced thin (white and light green parts) (optional); 1 tsp (3 g) sesame seeds (white or black) (optional)

From the MyKitchenBank Kitchen

Tender adzuki beans simmered with meaty shiitake mushrooms in a savory soy-ginger broth. This umami-rich side dish brings together earthy, nutty beans with the deep umami of mushrooms and salty soy sauce, brightened by fresh ginger and garlic. Ready in under 45 minutes if using canned beans, or plan ahead for dried beans.

Prep: 12 min
Cook: 25 min
Wait: 8 min
Total: 45 min
Makes: About 3 cups (720 ml)

Save to My Kitchen Jump to recipe

Steps

Before you start

If using dried adzuki beans, soak them in cold water overnight (or quick-soak in boiling water for 1 hour), then cook until tender before starting this recipe
Have all ingredients prepped and measured before you start cooking
Use fresh shiitake mushrooms for the best texture and flavor—dried ones can be tough

1
Sauté mushrooms until golden
- Heat the vegetable oil in a large skillet or wok over medium-high heat (about 2 minutes to get it shimmering).
- Add the sliced shiitake mushroom caps in a single layer.
- Cook without stirring for 3–4 minutes until the bottoms turn golden brown, then stir and cook for another 2 minutes until all edges are caramelized.
- This brings out their deep, meaty flavor.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Mushroom caps are golden brown on both sides and slightly shrunken
Tip: Don't stir the mushrooms right away—letting them sit creates a caramelized crust that locks in umami.
2
Bloom aromatics
- Lower the heat to medium.
- Add the minced garlic and ginger to the same skillet and stir constantly for about 1 minute until fragrant.
- Be careful not to burn the garlic; you want a smooth, aromatic base for the broth.
+ Show details− Hide details
Ready when: Garlic and ginger are fragrant and just beginning to turn light golden
Tip: Use this short time to release the oils in ginger and garlic—they infuse the dish with depth.
3
Add stock and seasonings
- Pour in the 1 cup (240 ml) of stock, along with the soy sauce and mirin.
- Stir to combine, scraping up any browned bits from the bottom of the pan (this is flavorful fond).
- Bring the mixture to a simmer over medium heat.
+ Show details− Hide details
Ready when: Liquid just begins to bubble gently around the edges
Tip: Deglaze the pan thoroughly to capture all the caramelized mushroom flavors—they add deep umami to the broth.
4
Return mushrooms and add beans
- Slide the cooked shiitake mushrooms back into the skillet along with the drained and rinsed adzuki beans.
- Stir everything together and bring to a gentle simmer.
- Cook uncovered for 15 minutes, stirring occasionally, so the beans absorb the savory broth and flavors meld.
+ Show details− Hide details
Ready when: Liquid reduces by about one-third and coats the beans lightly; most liquid is absorbed
Tip: Stir occasionally to prevent the bottom from sticking, especially if your stock was salty. The broth should reduce to a glossy glaze rather than a soup.
5
Finish with sesame oil
- Remove the skillet from the heat.
- Drizzle the toasted sesame oil over the bean mixture and stir gently to coat everything evenly.
- Let it rest off the heat for about 3 minutes so the sesame aroma fully blooms.
+ Show details− Hide details
Ready when: Sesame oil is fully incorporated and no raw oil remains visible on the surface
Tip: Add sesame oil off heat to preserve its delicate, toasted aroma—high heat will damage its fragrance.
6
Garnish and serve
- Transfer to a serving bowl and top with the sliced scallions and a sprinkle of sesame seeds if you like.
- Serve warm as a side to rice, grains, or roasted vegetables.
+ Show details− Hide details
Tip: Garnish just before serving so the scallions stay fresh and the sesame seeds don't absorb moisture from the steam.

Good to know

Tips

If you're using dried adzuki beans, plan ahead: soak overnight, then simmer 45–60 minutes until tender. You'll need about ¾ cup (150 g) dried beans to yield 1¾ cups (425 ml) cooked
The key to depth is caramelizing the mushrooms first. Don't skip this step—it creates fond that builds umami in the broth
Adjust the soy sauce to taste at the end: if your stock was salty, use 2½ tbsp (38 ml) instead. Taste and add a teaspoon at a time if needed
Serve over rice, barley, or millet for a complete grain bowl, or alongside roasted vegetables for a plant-based dinner

Make ahead

You can cook this dish up to 2 days ahead and refrigerate it. Reheat gently on the stovetop over low heat, adding a splash of stock if the mixture has thickened too much. Do not add the sesame oil, scallions, or sesame seeds until just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of stock to restore the sauce consistency. The dish does not freeze well because the beans and mushrooms become mushy. Best enjoyed within 2 days for texture.

Substitutions

fresh shiitake mushrooms → Cremini or portobello mushrooms. Use cremini for a milder mushroom flavor, or portobello for more umami depth. Both work well but lack shiitake's distinctive woodiness.
cooked adzuki beans (canned or home-cooked) → Black beans or pinto beans. Black beans have a similarly earthy flavor; pinto beans are nuttier and slightly creamier. Both absorb the broth well.
mirin (sweet rice wine) → 1 tsp honey or maple syrup. Adds sweetness but lacks mirin's depth. Use slightly less (½ tsp) with honey to avoid over-sweetening.
soy sauce (shoyu) → Tamari or coconut aminos. Tamari is gluten-free soy sauce with slightly deeper flavor. Coconut aminos is milder and less salty—use 3½–4 tbsp (50–60 ml).