Sweet Black Soybeans (Kuromame)
Photographed by Hideo Sawai
Beans & Tofu
Calorie count is per serving.
- 300 g black soybeans (dry)
[Simmering liquid ]
- 2 litre water
- 250 g sugar
- 50 ml soy sauce
- 1/2 tbsp salt
- 1/2 tsp baking soda
- 10 rusty nails (if available)
Wash and drain the beans.
Pour the water into a pot with a lid. Bring to boil and remove from heat. Add the [A], nails and beans while the water is still hot and let it sit over night to rehydrate the beans.
Place the pot over high heat and bring to boil. Skim all the scum. Add 1/2 water to keep the pot from boiling over, a technique called sashimizu, and bring to boil. Repeat this 2 or 3 times.
Place a drop lid over the beans and cover with the pot lid. Reduce to very low heat and simmer for around 8 hours. Add hot water as needed.
When the beans are tender and are barely covered by the liquid, turn off the heat and remove the nails. Allow the beans to cool in the liquid and absorb the flavor.
Use a slotted spoon to take out the amount to be served, drain and place in a dish. The beans will turn a rich black color when exposed to air.
Place the beans in a container with just enough liquid to cover them and put in the fridge. The beans will keep for up to five days.