Recipes - Japanese

Kuromame (Sweetened Black Beans)
Kuromame


Kuromame are black beans cooked in sweet syrup for over a period of three days. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are a lot of kinds of dishes for Osechi, but kuromame is one of the big three celebration dishes, along with tazukuri (candied dried anchovies) and kazunoko (herring roe).
Cooking Time: > 120mins
Serves:5 to 8
Total time: > 120mins
Course: Side
Cook Method: Boil
Cuisine: Japanese









Ingredients:

200g kuromame (black soybeans)
1200ml water
2 tbsp soy sauce
½ tsp salt
200g sugar
Round parchment paper (size of pot)




Steps:
  1. Rinse kuromame, then drain and set aside.
  2. In a large pot, add water, soy sauce, salt and sugar and bring to boil. Stir until sugar has dissolved. Turn off the heat and add kuromame to the pot. Make sure the beans well immersed in the liquid and that they are added to hot liquid so that the beans will not wrinkle while cooking later on.
  3. Cover the pot and leave to soak overnight.
  4. Next day, bring the pot to boil, then reduce to low heat. White bubbles will appear on the surface. Skim the scum as the beans start cooking. This will help to remove any bitterness.
  5. Add a round piece of parchment paper to the pot to ensure the beans are submerged. Continue to simmer the beans on low heat for 5-6 hours, or until beans are tender. If liquid level is low, add some water.
  6. Strain the beans and remove from heat. Continue to boil the syrup until it thickens to a glossy texture and black colour. Pour syrup over beans and refrigerate overnight before serving.

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Kuromame (Sweetened Black Beans)

Kuromame (Sweetened Black Beans)

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Kuromame are black beans cooked in sweet syrup for over a period of three days. It is a part of Osechi Ryori, the traditional Japanese new year feast. There are a lot of kinds of dishes for Osechi, but kuromame is one of the big three celebration dishes, along with tazukuri (candied dried anchovies) and kazunoko (herring roe).

Cooking Time: > 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Side
Cook Method: Boil
Cuisine: Japanese
Ingredients

200g kuromame (black soybeans)
1200ml water
2 tbsp soy sauce
½ tsp salt
200g sugar
Round parchment paper (size of pot)

Instructions
  1. Rinse kuromame, then drain and set aside.
  2. In a large pot, add water, soy sauce, salt and sugar and bring to boil. Stir until sugar has dissolved. Turn off the heat and add kuromame to the pot. Make sure the beans well immersed in the liquid and that they are added to hot liquid so that the beans will not wrinkle while cooking later on.
  3. Cover the pot and leave to soak overnight.
  4. Next day, bring the pot to boil, then reduce to low heat. White bubbles will appear on the surface. Skim the scum as the beans start cooking. This will help to remove any bitterness.
  5. Add a round piece of parchment paper to the pot to ensure the beans are submerged. Continue to simmer the beans on low heat for 5-6 hours, or until beans are tender. If liquid level is low, add some water.
  6. Strain the beans and remove from heat. Continue to boil the syrup until it thickens to a glossy texture and black colour. Pour syrup over beans and refrigerate overnight before serving.

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