Japanese Black Bean (Kuromame

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Zubereitung

1. Rinse the black soybeans until the water runs mostly clear.
2. Drain the beans and place them in a bowl with 5 cups water, ¼ teaspoon baking soda and ¼ teaspoon salt. Stir, cover and soak for at least 12 hours.
3. Put the beans and soaking liquid into a pressure cooker, add 1 cup evaporated cane sugar (200 g) and 1½ tablespoons soy sauce, and add the iron piece.
4. Close the lid, set to high pressure over high heat until it starts to whistle, then lower the heat to keep a gentle steam stream and cook for 25 minutes.
5. Turn off the heat and let the pot cool to room temperature.
6. Transfer the beans and iron piece to a container and refrigerate overnight.
7. The next day, drain only the portion you plan to serve.

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