'Kuromame' Simmered Black Soy Beans (For Osechi New Year's Feast).
Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a distinctive dish, 'kuromame' simmered black soy beans (for osechi new year's feast). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
'Kuromame' Simmered Black Soy Beans (For Osechi New Year's Feast) is one of the most well liked of current trending meals on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions every day. 'Kuromame' Simmered Black Soy Beans (For Osechi New Year's Feast) is something which I've loved my whole life. They're nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook 'kuromame' simmered black soy beans (for osechi new year's feast) using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make 'Kuromame' Simmered Black Soy Beans (For Osechi New Year's Feast):
- {Make ready 300 grams of Kuromame.
- {Make ready 2 tbsp of Soy sauce.
- {Take 200 grams of Sugar (caster sugar).
- {Get 100 grams of Brown sugar.
- {Take 2/3 tsp of Salt.
- {Get 3000 ml of Water.
- {Get 1/2 tbsp of Baking soda.
Steps to make 'Kuromame' Simmered Black Soy Beans (For Osechi New Year's Feast):
- Rinse the kuromame with plenty of water, and drain throughly..
- Combine water, soy sauce, white sugar, brown sugar, salt, and baking soda in a pot and cook over high heat. Bring to a boil, turn off the heat, then add the beans from Step 1. Cover with a lid and let sit for about 5 hours..
- Heat Step 2. Cook over high heat, then reduce to low heat once boiled. Skim the scum while simmering over low heat for about 4 hours. The simmering water from Step 2 must be reduced to a level that barely covers the beans. Make sure the beans are constantly submerged while simmering..
- The beans are done if they become soft enough to be mashed between your fingers..
- Do not remove the simmered beans from the pot right away, but let them gradually cool down (to prevent the skin of the beans from becoming wrinkled). Make sure the simmered water is kept over the beans when storing..
- Right after simmering, the beans will taste a bland and not flavorful enough, but they taste just right in two days..
- I added some edible gold leaf since it's New Year's..
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