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Stove Top Recipe - Only 1 Hour Of Simmering! Tanba Kuromame Recipe

Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame Recipe
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Prepare the ingredients before making Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame in your home. Then, follow these steps below to serve Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame for your family or friends.

Ingredients: Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame

  • 200 grams Kuro-mame (black soybeans)
  • 150 grams Unrefined brown cane sugar (powdered)
  • 50 grams Sugar
  • 1 tbsp Soy sauce
  • 800 ml Water

How to Make Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Stove Top Recipe - Only 1 Hour of Simmering! Tanba Kuromame in your home by yourself.

    Step 1
  • The fresher the bean, the plumper the result. Rinse the beans, then drain. Either lumped or powdered cane sugar is fine.
  • Step 2
  • The proportion of black soybeans to the combined amount of sugar should be 1:1. I used the proportion of 3:1 for unrefined brown cane sugar to refined sugar.
  • Step 3
  • Bring the sugar, soy sauce, and water to boil in a pot, then turn off the heat and let cool. When it cools, add the black soybeans and soak overnight.
  • Step 4
  • After soaking overnight, the wrinkles should almost disappear and they'll look reconstituted like this.
  • Step 5
  • Since the skins will break if brought to a boil too quickly, cover with a lid and simmer for 1 hour over low heat. Do not allow the water level to go below the level of the beans.
  • Step 6
  • After simmering, they should be plump and tender all the way through. If they are still hard, simmer until they reach this degree of tenderness.
  • Step 7
  • To allow the flavors to completely blend, cover with a lid and let sit overnight. The beans should settle to the bottom.
  • Step 8
  • Transfer to a dish, then serve. If storing, be sure to store in the liquid and keep it above the level of the beans. Otherwise, the beans will become wrinkled.
  • Step 9
  • Note - I tested the proportion of 1:1 for kuromame to sugar. The color was slightly reduced and the sweetness increased. I recommend this method when using the beans for sweets since they are not strong-tasting.
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