Kuromame for osechi ryori, black sweet soybeans

Name: Kuromame for osechi ryori, black sweet soybeans
Yield: 6 servings
Cuisine: American
Ingredients: 300 grams kuromame; 250 grams sugar; 1/2 table spoon salt; 50 ml soy sauce; 2000 ml water; 1/2 tea spoon baking soda

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Enjoy the taste of Kuromame. I cooked Osechiryouri and put it in a plate. The center black soy beans in a white small bowl is Kuromame. This is my aunt's receipe.

Aya Nagomi visit host @ayakon

Kanagawa, Japan

Enjoy the taste of Kuromame. I cooked Osechiryouri and put it in a plate. The center black soy beans in a white small bowl is Kuromame. This is my aunt's receipe.

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Ingredients

1 day

6 servings

300 gramskuromame
250 gramssugar
1/2table spoon salt
50 mlsoy sauce
2000 mlwater
1/2tea spoon baking soda

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Steps

1 day

1

Rince the dried kuromame beans under water.
2

Put water in a pan. Bring to a boil. Then add all seasonings in a pan. Add the Kuromame (step1) and let it sit for 5 hours to overnight.
3

Heat the beans and bring to boil. Skim the surface scum. Cover with a round piece of parchment paper to ensure the beans are submerged and simmer for about 8 hours over low heat.
4

Add some water if the amount of liquid is low. Simmer until the beans are tender.
5

Let it sit overnight.