How To Roast Black Soybeans & Make Black Soybean Tea

Name: How To Roast Black Soybeans & Make Black Soybean Tea
Cuisine: American
Ingredients: 150 grams Kuromame

cookpad.japan @cookpad_jp

I adapted and improved on the instructions for roasting beans that I saw online.
You can eat these as-is, make black bean tea from them, cook them with rice, or in many other ways.

Just soak the beans for 1 hour only. If you soak them longer, it will be very hard to make them crunchy. Recipe by Mangetsu152000

I adapted and improved on the instructions for roasting beans that I saw online.
You can eat these as-is, make black bean tea from them, cook them with rice, or in many other ways.

Just soak the beans for 1 hour only. If you soak them longer, it will be very hard to make them crunchy. Recipe by Mangetsu152000

cookpad.japan @cookpad_jp

I adapted and improved on the instructions for roasting beans that I saw online.
You can eat these as-is, make black bean tea from them, cook them with rice, or in many other ways.

Just soak the beans for 1 hour only. If you soak them longer, it will be very hard to make them crunchy. Recipe by Mangetsu152000

I adapted and improved on the instructions for roasting beans that I saw online.
You can eat these as-is, make black bean tea from them, cook them with rice, or in many other ways.

Just soak the beans for 1 hour only. If you soak them longer, it will be very hard to make them crunchy. Recipe by Mangetsu152000

Saved

Ingredients

150 gramsKuromame

Saved

Steps

1

Soak the beans in water for 1 hour (use filtered water if possible).
2

Drain off the water, and dry roast the beans in a pan (keep roasting until almost all the moisture is gone. The skins on the beans should pop).
3

Line a heatproof dish with paper towels. Put the roasted beans on the paper, and microwave for 3 minutes.
4

Take the beans out and mix them up, and microwave for another 3 minutes. Let them cool down here. Taste one, and if it's nice and crunchy the beans are done. If they are still moist, keep microwaving in short increments while testing them.
5

Store in a jar.
6

Addendum: Pour boiling water over 15 roasted beans, and leave to steep for 2 to 3 minutes to make black bean tea. I like to make 2 cups of tea from the same beans, then eat the softened beans that are left over (Maybe it's just me?).
7

This is roasted black beans and black rice cooked with regular white rice. I added a bit more water than usual, and soaked the rice with the beans and black rice for more than 30 minutes before cooking.
8

Cook with the regular rice cooker setting. The rice turned purple like this. The beans become plump and really aromatic.
9

To make black bean tea in the microwave: put 15 roasted beans in a cup, add water, and microwave for 1 minute 40 seconds at 600 W. Leave to steep for a while.
10

I made porridge with the black bean rice, and kneaded it in to bread dough.
11

This is roasted black beans and zakkoku-mai (mixed grain mix) with regular rice.
12

This is the same rice from Step 11 turned into porridge the next day.