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1
[Removing the astringency of the beans]: Place the rinsed beans in a pot, fill with enough water to cover the beans, then bring to a boil over high heat.
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2
Once it comes to a boil, reduce heat to low-medium heat and boil for 10 minutes.
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3
Drain off the water in a colander or sieve.
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4
[Boiling the beans] Return the beans to the pot, add the water for boiling, then bring to a boil.
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5
When it comes to a boil, reduce the heat to a level where the beans will not move around.
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6
Cover with the lid slightly set to the side, and slowly simmer until the beans become tender.
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7
The beans should be slightly above the water level when they are done simmering.
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8
The beans should be tender enough that they easily crush between your fingers.
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9
While it depends on the beans used, if they are fresh, they should finish boiling in about 40 minutes.
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10
[Flavoring] Turn off the heat, then add the sugar all at once.
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11
Gently stir the pot, and heat on low heat until the sugar dissolves.
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12
Once the sugar is added, the beans will start to produce moisture.
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13
In Step 5, the beans were slightly above the water level, but after adding the sugar, they should be covered by the water.
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14
When bubbles start to appear around the edges of the pot, simmer on very low heat for about 10 minutes to completely dissolve the sugar.
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15
Add the soy sauce and salt, then stir the pot to blend the flavors.
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16
Remove from heat, cover the pot with a lid, then let allow the beans to sit overnight to absorb the flavors.
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17
Serve on top of omochi or candied chestnuts.
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18
Add a bit of shio-kombu or shibazuke on the side to freshen the palate.
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19
The photo shows it served on top of kabocha to celebrate the winter solstice.
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20
See my recipe for making tsubu-an.
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21
See.
