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1
Rinse off the rusted nails, and put them in an empty tea bag.
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2
Put the seasoning and water in a sauce pan, add the nails, bring to a boil.
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3
Rinse, then add the kuromame and bring to a boil.
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4
Turn off the heat, and let sit for about 10 hours.
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5
Heat the beans after letting them soak overnight, bring to a boil, then carefully skim the surface scum.
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6
If the water boils down, add more.
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7
The beans should always be immersed in water.
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8
Cover with a drop lid, then the pot lid, and simmer for about 8 hours over very low heat.
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9
If the liquid boils down, add no more than about 100 ml water at a time.
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10
When the beans become tender, stew until the water just covers the beans.
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11
Then they're done.
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12
In Step 4, if using a pressure cooker, heat until the low-heat pressure gauge rises, and turn off the heat when it starts to move.
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13
Then the beans are done.
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14
If using a regular pot, they must stew for a long time, so if you need to step away from the pot, turn off the heat.
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15
Once you're ready to get back to the stove, you can continue to stew the beans.
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16
If possible, let the beans soak overnight again in the liquid.
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17
The flavor will be nicely absorbed.
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18
The beans should be stored in the liquid as well.
