Kuromame (Sweet Black Soybeans)

 Kuromame (Sweet Black Soybeans) literally means “black bean” in Japanese, and it is
often served on New Years Day as a part of Osechi Ryori (traditional New Years Meal).
Eating kuromame is considered good for your health for the new year.
 Author: Namiko Chen

Serves: 6-8

Ingredients

• 200 g kuromame (black soybeans)
• 200 g granulated sugar
• 1200 ml water
• ½ tsp. salt
• 1½ Tbsp. soy sauce

You will also need

• A large pot with a lid
• Otoshibuta
• 2-3 rusty iron nails*
  

Instructions

1. Rinse black soybeans and discard bad ones. Some beans have skin that is half peeled off, but you don’t have to throw away.
   
2. Put black soybeans and the right amount of water in a large pot and let it soak overnight. I soaked for about 12 hours.
   
3. After being soaked, add sugar and salt and gently mix.
   
4. Start cooking over medium heat and put an Otoshibuta and a regular pot lid. The otoshibuta is to keep the soybeans under the liquid (As soon as the beans are exposed to air, they'll start wrinkling.) and the regular lid is to keep the heat in the pot.
   
5. Once boiling, you start to see white bubbles.
   
6. Take out the two lids and thoroughly skim the white scum off the surface. When it's done, put back two lids.
   
7. Reduce heat to low and simmer (make sure beans are not “bouncing around”) for 4 hours or until the beans are soft. Check if the beans are cooked by mashing a bean with two fingers. Skim the white scum off the surface a few more times while simmering.
   
8. If it’s easily mashed, add soy sauce.
   
9. Remove from the heat and place the parchment paper on top. As soon as the beans are exposed to air, they'll start wrinkling. To avoid that, you need to cover the surface of the liquid with parchment paper or plastic wrap.
   
10. Once the pot is cooled down, keep in the refrigerator overnight. This will help the soybeans turn darker and absorb more flavor.

Notes

Traditional recipes require 2-3 “rusty” iron nails. If you use nails, choose very rusty nails, wrap them in cheese cloth and put in the water when you soak over night. Don’t take the nails out until you complete cooking.

The ratio for black soybeans : sugar : water = 1 : 1 : 6.

Must be consumed in 3-4 days, otherwise freeze in an airtight container.

http://www.justonecookbook.com/kuromame-sweet-black-soybeans/