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Kuromame Black Soybeans for Osechi
Kuromame Black Soybeans for Osechi

Before you jump to Kuromame Black Soybeans for Osechi recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Are Going To Effect Your Health.

Many people do not fully grasp that the foods you choose can either help you to be healthy or can adversely effect your health. You should also understand that there are foods that you will want to avoid at all costs and that would be almost all food you find at the fast food chain restaurants. The foods that you get from these fast food places are usually foods that are extremely unhealthy, loaded with fat and typically have little to no nutrition. This is why we are going to be going over the healthy foods that you should be ingesting that will have a good effect on your health.

Also when it comes to having a dessert soon after your meals you should think about having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are also required for preserving your health. You may also want to mix a number of things like orange sections, shredded coconut combined with a teaspoon of honey.

For those who want to get started living a more healthy life the tips above can help you do that. Also if you remove all the refined food that you really should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to kuromame black soybeans for osechi recipe. You can have kuromame black soybeans for osechi using 7 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Kuromame Black Soybeans for Osechi:
  1. You need 100 grams Kuromame, preferably from the Tanba-Sasayama region
  2. Use 70 grams Sugar (light brown sugar)
  3. You need 10 ml Soy sauce (regular or usukuchi soy sauce)
  4. You need 1/2 grams Salt (a pinch)
  5. Prepare 400 ml Water
  6. Prepare 3 Rusted nails
  7. Provide 1 Disposable tea filter
Steps to make Kuromame Black Soybeans for Osechi:
  1. Rinse off the rusted nails, and put them in an empty tea bag.
  2. Put the seasoning and water in a sauce pan, add the nails, bring to a boil. Rinse, then add the kuromame and bring to a boil. Turn off the heat, and let sit for about 10 hours.
  3. Heat the beans after letting them soak overnight, bring to a boil, then carefully skim the surface scum. If the water boils down, add more. The beans should always be immersed in water.
  4. Cover with a drop lid, then the pot lid, and simmer for about 8 hours over very low heat. If the liquid boils down, add no more than about 100 ml water at a time.
  5. When the beans become tender, stew until the water just covers the beans. Then they're done.
  6. 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. Then the beans are done.
  7. 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. Once you're ready to get back to the stove, you can continue to stew the beans.
  8. If possible, let the beans soak overnight again in the liquid. The flavor will be nicely absorbed. The beans should be stored in the liquid as well.

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