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1
The fresher the bean, the plumper the result.
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2
Rinse the beans, then drain.
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3
Either lumped or powdered cane sugar is fine.
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4
The proportion of black soybeans to the combined amount of sugar should be 1:1.
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5
I used the proportion of 3:1 for unrefined brown cane sugar to refined sugar.
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6
Bring the sugar, soy sauce, and water to boil in a pot, then turn off the heat and let cool.
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7
When it cools, add the black soybeans and soak overnight.
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8
After soaking overnight, the wrinkles should almost disappear and they'll look reconstituted like this.
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9
Since the skins will break if brought to a boil too quickly, cover with a lid and simmer for 1 hour over low heat.
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10
Do not allow the water level to go below the level of the beans.
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11
After simmering, they should be plump and tender all the way through.
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12
If they are still hard, simmer until they reach this degree of tenderness.
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13
To allow the flavors to completely blend, cover with a lid and let sit overnight.
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14
The beans should settle to the bottom.
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15
Transfer to a dish, then serve.
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16
If storing, be sure to store in the liquid and keep it above the level of the beans.
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17
Otherwise, the beans will become wrinkled.
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18
Note - I tested the proportion of 1:1 for kuromame to sugar.
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19
The color was slightly reduced and the sweetness increased.
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20
I recommend this method when using the beans for sweets since they are not strong-tasting.
