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Walk up the stairs. Instead of selecting the elevator, climb the stairs to your floor. This isn’t as simple to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a excellent way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a couple of floors early and walk the rest of the way? Most people will decide to be lazy and take an elevator instead of opting for exercise on the stairs. That one flight of stairs—when taken a handful of times a day—can be just the added boost that your system needs.

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We hope you got insight from reading it, now let’s go back to pressure cooker gomoku-mame (5 ingredient beans) recipe. You can have pressure cooker gomoku-mame (5 ingredient beans) using 10 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Pressure Cooker Gomoku-Mame (5 ingredient beans):

1. Provide 100 grams Soy beans (dried)
2. Get 50 grams Carrot
3. Use 1/3 to 1/3 of a block Konnyaku
4. Take 40 grams Burdock root
5. Prepare 3 Shiitake mushrooms
6. You need 10 grams Kombu
7. Prepare 50 grams ●Beet sugar
8. Take 1 1/2 tbsp ●Mirin
9. Prepare 2 1/2 tbsp ●Soy sauce
10. Take 400 ml Water

Steps to make Pressure Cooker Gomoku-Mame (5 ingredient beans):

1. Preliminaries: Soak the dried soy beans in water overnight. If you are using dried shiitake mushrooms, soak them in water to reconstitute. Wipe the surface of the konbu seaweed gently with a wrung out kitchen towel.
2. Chop the other ingredients: Cut the carrot, konnyaku, burdock root, shiitake mushrooms and konbu seaweed into about 1 cm squares. Quickly boil the konbu seaweed or pour boiling water over it, and soak the burdock root in water.
3. Boil the soy beans: Put 2 cups of water and the soaked soy beans from Step 1 into a pressure cooker, lock on the lid and bring it up to pressure over high heat. When it has reached pressure and steam has started coming out of the vents, turn the heat down to low.
4. 2 minutes after turning the heat down to low, turn off the heat. When the pressure has come down a little, press down on the valve (or shift the weight) to let the steam escape. When the cooker has depressurized, open the lid and check the beans for doneness.
5. Flavor the stock: Reserve the soy bean cooking liquid. Drain the beans into a sieve over a bowl to catch the cooking liquid. Transfer back just 1 cup of the liquid to the pressure cooker.
6. Put the cooked soy beans from Step 5 and the Step 2 cut up ingredients in the pressure cooker. Add the ● seasoning ingredients. Adjust the seasoning ingredients to taste.
7. Simmer: Follow Steps 3 and 4 again to cook the ingredients under pressure (cook for 3 minutes over low heat, otherwise the procedure is the same).
8. Taste, and adjust the seasoning if needed. Simmer with the lid off (just as with a conventional pan) over low heat until there is almost no liquid left. This usually takes about 10 minutes.
9. Then just turn off the heat, let it cool down and it's done. (The ingredients will soak up more flavor from the simmering liquid as it cools.) Transfer to a storage container and refrigerator. It's especially delicious 2 to 3 days later.

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