Plump and Shiny Kuromame Simmered Black Soy Beans

Name: Plump and Shiny Kuromame Simmered Black Soy Beans
Cuisine: American
Ingredients: 250 grams Kuromame; 200 grams Castor sugar; 2 tsp Soy sauce; 1/2 tsp Salt

cookpad.japan @cookpad_jp

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.

Add hot water to the pan so that the beans are always immersed in the simmering liquid.
Even though dried beans are used, do try to use ones that are fresh. Recipe by Setsubunhijiki

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.

Add hot water to the pan so that the beans are always immersed in the simmering liquid.
Even though dried beans are used, do try to use ones that are fresh. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.

Add hot water to the pan so that the beans are always immersed in the simmering liquid.
Even though dried beans are used, do try to use ones that are fresh. Recipe by Setsubunhijiki

These aren't overwhelmingly sweet. They are just the right level of sweetness for me.

Add hot water to the pan so that the beans are always immersed in the simmering liquid.
Even though dried beans are used, do try to use ones that are fresh. Recipe by Setsubunhijiki

Saved

Ingredients

250 gramsKuromame
200 gramsCastor sugar
2 tspSoy sauce
1/2 tspSalt

Saved

Steps

1

The night before: Rinse the beans and drain them in a sieve. Put 8 cups (1600 ml) of water and the sugar, soy sauce and salt in a pan and bring to a boil. Turn off the heat, add the beans, cover with a lid and leave overnight.
2

The next day: Bring the pot back to a boil, and skim off the scum carefully. Shift the lid so that there's a small gap, and simmer for 4 hours over low heat. When the liquid in the pan runs low, keep adding boiling water (not cold water), so that the beans are always immersed in the liquid!
3

When the beans are soft, let cool with the lid on.