Foolproof Simmered Plump 'Kuromame' Black Soybeans For Osechi

• 1 bag Kuromame
• 200 grams Sugar
• 1600 ml Water or boiled water
• 1 tbsp Soy sauce
• 1/2 tsp Salt
• 1/2 tsp Baking soda

1. Rinse the beans and drain.
2. Put the sugar, hot water, soy sauce, and salt in a pot, bring to a boil, then turn off the heat.
3. Add the baking soda and beans, then let sit for 3 to 4 hours.
4. Bring to a boil on medium heat, and skim any scum that rises to the top.
5. When the beans stop producing scum, reduce to low, cover the beans with a paper towel (to act as a drop lid), and simmer for 3 to 4 hours.
6. When the liquid is reduced to 1/2 the amount, check the tenderness of the bean; if they are soft, they are ready.
7. (If the liquid boils down before the beans become tender, add hot water.)
8. Remove a few beans from the pot to test.
9. Cool the beans in the pot, transfer to a sterilized jar (by boiling), and store in the refrigerator.
10. Make sure that the beans are completely immersed in the liquid!

kuromame, sugar, water, soy sauce, salt, baking soda

Taken from cookpad.com/us/recipes/156688-foolproof-simmered-plump-kuromame-black-soybeans-for-osechi (may not work)