For New Year's! Great for Osechi! Kuromame in a Pressure Cooker
cookpad.japan @cookpad_jp
You can make plump and tasty kuromame by cooking for 20 minutes in the pressure cooker and then for 1 hour with residual heat!
Make sure to skim off any scum at Step 4. Recipe by Cooking S Papa
For New Year's! Great for Osechi! Kuromame in a Pressure Cooker
You can make plump and tasty kuromame by cooking for 20 minutes in the pressure cooker and then for 1 hour with residual heat!
Make sure to skim off any scum at Step 4. Recipe by Cooking S Papa
Cooking Instructions
- 1
Wash the kuromame quickly, and rehydrate in 800 ml of water for minimum 5 hours (or overnight, if possible).
- 2
Here are the kuromame after 5 hours of rehydrating. They have gotten noticeably larger after soaking. The soaking liquid will be jet black.
- 3
Do not get rid of the soaking liquid. Put 3 nails into the soaking liquid and the kuromame.
- 4
Put 600 ml of soaking liquid, kuromame, and the remaining ingredients into a pressure cooker, and turn the heat on. Remove any scum once it boils. Add water if there aren't enough soaking liquid.
- 5
Place the steaming basket (or a drop lid) into the pressure cooker. This prevents the kuromame from popping out of the cooking liquid.
- 6
Cover the pressure cooker and bring it up to pressure. Simmer for 20 minutes under pressure. Once 20 minutes have passed, turn the heat off, and let sit for 1 hour.
- 7
Transfer the broth into a pot and simmer to reduce until it is half the original amount.
- 8
Add the kuromame into the pot. Once it boils, cook for 2 minutes at the lowest heat. Let cool in the pot. It's done when the kuromame has cooled down!
- 9
Serve on a small dish, and enjoy the plump kuromame!
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