Kuromame
This easy black soybean recipe and video will show you how to make plump, tender Kuromame for Oshougatsu that look like they're ready to burst from their glossy black skins. With a bit of science, it's easy to make this Osechi Ryori staple using just a few basic ingredients.
Servings 8 servings
Calories 99kcal
Equipment
Ingredients
- 250 grams black soybeans
- 5 cups water
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup evaporated cane sugar 200 grams
- 1 ½ tablespoons soy sauce
Instructions
- Wash the 250 grams black soybeans until the water runs mostly clear.250 grams black soybeans
- Drain the beans and add them to a bowl with the 5 cups water, ¼ teaspoon baking soda, and ¼ teaspoon salt. Give them a stir and then cover and let the beans soak for at least 12 hours.5 cups water, ¼ teaspoon baking soda, ¼ teaspoon salt
- When you're ready to cook the beans, dump them into a pressure cooker along with the soaking liquid and add in the 1 cup evaporated cane sugar and 1 ½ tablespoons soy sauce. Add in your piece of iron and close the lid of your pressure cooker.1 cup evaporated cane sugar, 1 ½ tablespoons soy sauce
- Set the cooker to high pressure and put it over high heat to quickly bring it up to pressure. Once you hear it start to whistle, turn down the heat to maintain a gentle stream of steam escaping and then set a timer for 25 minutes.
- Turn off the heat when the timer is up and let the pot cool down to room temperature. Then, transfer the beans and the piece of iron to a container and refrigerate the Kuromame overnight to get a nice dark color and allow the flavors to mature.
- To serve the next day, drain only the portion of beans you plan to serve, and garnish with gold leaf (optional).
Video
Nutrition
Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 303mg | Potassium: 8mg | Fiber: 1g | Sugar: 25g | Calcium: 5mg | Iron: 1mg