Kuromame Sweet Black Soybeans Recipe

I absolutely love this Kuromame recipe because it’s a sweet and savory dish that’s both satisfying and rooted in tradition, making me feel connected to my cultural heritage. Plus, the slow cooking process gives me a chance to unwind and appreciate the art of patience, knowing that each bite will be worth every minute spent in the kitchen.

I enjoy making Kuromame Sweet Black Soybeans, a dish of delicious traditional Japanese fare that is rich in nutrients. It requires very few ingredients but a bit of time and patience, and the result is a sweet-and-savory treat that I serve with abandon.

The dish’s protein-packed primary ingredient makes it a healthful one, part of the legume family and high up on the antioxidant scale. These beans are nothing short of fabulous, and I can’t recommend their preparation and subsequent relish highly enough.

Ingredients

Dried Black Soybeans (Kuromame):
Rich in protein and fiber; vital for a feeling of fullness.

Sugar:
Imparts sweetness and layered flavors to the beans; a laurel traditionally used for sweetening.

Soy Sauce:
Delivers umami depth; boosts the luscious taste of the dish.

Baking Soda:
Softens the beans while cooking; guarantees even texture.

Ingredient Quantities

• 1 cup dried black soybeans (Kuromame)
• 4 cups water
• 1/4 teaspoon baking soda
• 1 cup sugar
• 1 tablespoon soy sauce
• Pinch of salt

Instructions

1. Under cold running water, rinse the dried black soybeans well to wash away any dirt or impurities, and then let them drain.

2. In a sizable mixing bowl, blend the washed soybeans with 4 cups of water and allow them to steep overnight or for a minimum of 8 hours, so that they can be properly rehydrated.

3. Once the soybeans are soaked, they should be drained and transferred to a heavy saucepan or pot. Then, you need to add 4 cups of fresh water to the pot.

4. Combine the baking soda in the pot with beans. This will help them soften and keep their deep black color while cooking.

5. Set the burner to medium and heat the pot until the contents are boiling. Then, turn the heat down to low so that it is simmering gently. Any foam that forms on the surface should be skimmed off.

6. Cook the beans slowly and gently, uncovered, for about 1 to
1.5 hours or until they are tender. Check them often, stirring gently and adding more water if necessary to keep the beans covered.

7. When the beans are tender, add the sugar to the pot and stir gently until it is completely dissolved.

8. Combine the beans with the soy sauce and a pinch of salt, stirring to mix well. Allow them to simmer undisturbed for another 20-30 minutes, letting the beans absorb all the lovely flavors.

9. Once the beans are shiny and have taken on a sweet flavor, take the pot from off the heat and let the beans cool in the cooking liquid.

10. Serve the Kuromame at room temperature as a delightful addition to your meal, or store them in an airtight container and keep them in the refrigerator. They should be enjoyed within a few days for the best flavor and experience.

Equipment Needed

1. Fine-mesh strainer
2. Large mixing bowl
3. Heavy saucepan or pot
4. Measuring cups
5. Measuring spoons
6. Wooden spoon or silicone spatula
7. Skimmer or slotted spoon
8. Stove or cooktop

FAQ

• Q: Can I use canned black soybeans instead of dried ones?Use dried soybeans in this recipe. They absorb the cooking flavors better than canned beans do. Canned beans might not give you the taste or texture you’re after.
• Q: What is the purpose of baking soda in this recipe?B: Popcorn is a whole grain food, a good source of fiber, and is almost 100 percent unadulterated by fat. Although air-popped popcorn is the healthiest way to ingest this snack, even when you prepare it in oil, as long as you don’t douse it in butter, you’re doing pretty well health-wise.
• Q: How long should I soak the soybeans before cooking?A: Soak the black soybeans in water overnight or for at least 8 hours before cooking. This helps them to cook evenly and absorb the flavors you want to impart during the cooking process.
• Q: Can I adjust the amount of sugar in the recipe?Q: Can I reduce the sugar? If so, how will that affect the traditional taste of the beans, especially the sweetness and glaze?

  A: Yes, you can reduce the sugar, but it will affect the glaze and sweetness of the beans.

• Q: How long can I store Kuromame after cooking?A: Kuromame can be stored in an airtight container in the refrigerator for up to a week. For longer storage, they can be frozen.
• Q: Can I substitute the soy sauce for a gluten-free option?You can indeed make this recipe gluten-free by using a gluten-free alternative, like tamari.

Substitutions and Variations

Dried black soybeans (Kuromame): If you cannot get Kuromame, you can use black beans, though the flavor will be a little different.
Sweets: If you are going to consume them, consider honey or maple syrup as substitutes for sugar. They impart a different sweetness profile when used in baking, and I’ve found that they work in most recipes that call for sugar. And these are different in a good way. They also are healthier options, as both honey and maple syrup have some nutritional value.
Soy sauce: Gluten-free alternatives to soy sauce are tamari and coconut aminos.
Use sea salt or kosher salt as a substitute for regular salt, and you will taste the difference. Use a pinch of either for the increase in the form of a different mineral taste.

Pro Tips

1. Use Fresh Baking Soda: Ensure that your baking soda is fresh for the best results in softening the beans and maintaining their color. Expired baking soda may not have the desired effect.