Kuromame Black Soybeans for Osechi
Kuromame Black Soybeans for Osechi

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kuromame black soybeans for osechi. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kuromame Black Soybeans for Osechi is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Kuromame Black Soybeans for Osechi is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have kuromame black soybeans for osechi using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kuromame Black Soybeans for Osechi:
  1. Prepare 100 grams Kuromame, preferably from the Tanba-Sasayama region
  2. Get 70 grams Sugar (light brown sugar)
  3. Take 10 ml Soy sauce (regular or usukuchi soy sauce)
  4. Prepare 1/2 grams Salt (a pinch)
  5. Prepare 400 ml Water
  6. Make ready 3 Rusted nails
  7. Take 1 Disposable tea filter
Steps to make Kuromame Black Soybeans for Osechi:
  1. Rinse off the rusted nails, and put them in an empty tea bag.
  2. Put the seasoning and water in a sauce pan, add the nails, bring to a boil. Rinse, then add the kuromame and bring to a boil. Turn off the heat, and let sit for about 10 hours.
  3. Heat the beans after letting them soak overnight, bring to a boil, then carefully skim the surface scum. If the water boils down, add more. The beans should always be immersed in water.
  4. Cover with a drop lid, then the pot lid, and simmer for about 8 hours over very low heat. If the liquid boils down, add no more than about 100 ml water at a time.
  5. When the beans become tender, stew until the water just covers the beans. Then they're done.
  6. In Step 4, if using a pressure cooker, heat until the low-heat pressure gauge rises, and turn off the heat when it starts to move. Then the beans are done.
  7. If using a regular pot, they must stew for a long time, so if you need to step away from the pot, turn off the heat. Once you're ready to get back to the stove, you can continue to stew the beans.
  8. If possible, let the beans soak overnight again in the liquid. The flavor will be nicely absorbed. The beans should be stored in the liquid as well.

So that’s going to wrap it up for this exceptional food kuromame black soybeans for osechi recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!