For New Year's! Great for Osechi! Kuromame in a Pressure Cooker

• 150 grams Kuromame
• 800 ml Water
• 120 grams Sugar
• 2 tsp Soy sauce
• 2 pinch Salt
• 3 Nails (iron)

1. Wash the kuromame quickly, and rehydrate in 800 ml of water for minimum 5 hours (or overnight, if possible).
2. Here are the kuromame after 5 hours of rehydrating.
3. They have gotten noticeably larger after soaking.
4. The soaking liquid will be jet black.
5. Do not get rid of the soaking liquid.
6. Put 3 nails into the soaking liquid and the kuromame.
7. Put 600 ml of soaking liquid, kuromame, and the remaining ingredients into a pressure cooker, and turn the heat on.
8. Remove any scum once it boils.
9. Add water if there aren't enough soaking liquid.
10. Place the steaming basket (or a drop lid) into the pressure cooker.
11. This prevents the kuromame from popping out of the cooking liquid.
12. Cover the pressure cooker and bring it up to pressure.
13. Simmer for 20 minutes under pressure.
14. Once 20 minutes have passed, turn the heat off, and let sit for 1 hour.
15. Transfer the broth into a pot and simmer to reduce until it is half the original amount.
16. Add the kuromame into the pot.
17. Once it boils, cook for 2 minutes at the lowest heat.
18. Let cool in the pot.
19. It's done when the kuromame has cooled down!
20. Serve on a small dish, and enjoy the plump kuromame!

kuromame, water, sugar, soy sauce, salt

Taken from cookpad.com/us/recipes/149785-for-new-years-great-for-osechi-kuromame-in-a-pressure-cooker (may not work)