Recipes

Kuromame Mitsuni for New year dishes in Japan

Post:December 5, 2017   Updated:  

Essential dishes for OSECHI, Kuromame is one of  the three IWAI-ZAKANA.

There are many recipes, below recipe is a easy version I think. If you know more traditional way, please go to Traditional Kuromame for Japanese new year.

KuromameMitsuni

Ingredients

  • Black soy beens(dried):250g

BlackSoyBeens

<A>

  • Water:1000cc
  • Sugar:150-180g(white sugur or granulated sugar recommeded)
  • Soy source:30cc
  • Salt:1/4tsp
  • Baking Soda:1/2tsp

Directions

  1. Put <A> in a souce pan, boring it to a boil once(about 30 seconds) and cooling down.
  2. Rinse dried black soy beens, and drain in a strainer.
  3. Put beens into 1 and let it out overnight.
  4. Once boiled, skim the scum off the top. Then simmer gently over low heat(1-2or more hours)
  5. When beens becomes soft, remove from heat.
  6. Let it cool.

 

Sponsored Link


Sponsored Link


-Recipes


Related

Roasted duck11

HOW TO COOK ROASTAED DUCK

Roasted Duck is Japanese traditional dish, “KAMO RO-SU”, or “AIGAMO RO-SU-NI” in Japanese. This served as a dish of OSECHI(=New yesr dishes), or X’mas etc.. Ingredients Wild and domestic duck breast <Percentage of soup> Soy sause: 1 Mirin: 1 Sake: 4 Directions Shape breast. Remove excess fats and thin skins. Make the cuts in fat skin. Do step 3 and 4 at the same time. Saute breast skin side down by using pan on the low heat, without no oil. I saute only skin side. Soon fats of skin is melting, put the melted oil on the breast side. This step takes about 10 minutes …

Gohan

HOW TO COOK GOHAN

Using the rice cooker here   Contents1 Measure rice2 Washing quickly3 Measure water4 After the rice is boiled up, quickly Measure rice 180cc=1gou:gou is used when cooking the rice in Japan. Washing quickly The best way is using a bowl, but almost Japanese use the rice cooker bowl which is called “Uchi-Gama” = the bowl(kettle) set inside the rice cooker. The rice absorbs most water at first time. You should change the water soon. This will help to remove rice bran. First time If the water looks discolored or filled with floating bits of broken rice or dirt, rinse a …

Kazunoko

HOW TO COOK KAZUNOKO for OSECHI

KAZUNOKO is Herring Roe. Usually salted is available. One of the three IWAI-ZAKANA. They are used after remove salt. Soak in water 1 day to remove excess salt. Peal thin skin. (use tooth pick to remove tiny skin) Soak in Japanese DASHI(Recommended is KATSUO & KONBU DASHI), with MIRIN and Soy source. JAPANESE DASHI is too difficult, and there are many kinds of DASHI. I recommend to use a soup stock pack, not powder type. If you want to know DASHI, please read another topic, DASHI.  

Donko Nitsuke8

Nitsuke of DONKO (Simmered fish)

Almost people don’t know DONKO. The right name is EZO AINAME(=Brown hakeling). This fish is often eaten at Tohoku area in winter. It looks not so good, but this is white flesh and bland in taste. Contents1 Ingredients2 Directions3 Postscripts Ingredients DONKO Water: 3 Sake: 3 Sugar: 1 Soy sauce: 1 Directions Clean DONKO Remove scales and slime. Get rid of gills and gut the fish. Keep livers, it’s so delicious. Put water and Sake and sugar into a pan, and boil. Put fish into 3, and simmer on the middle-high heat with a small rid directly on the fish. I …

Ginger pork

Japanese Ginger pork

This is a very easy and popular dish. I cooked 3 or 4 times in a month. There are many recipes for this, and my recipe is changed every time. Below is the basic recipe and it’s very simple. Ingredients Sliced Pork <A> Ginger: 1piece (about 15g) Soy sauce: 2TSP Mirin: 2TSP Sake: 2TSP Sugar: 1TSP Directions Grate ginger Mix <A> and grated ginger, and set aside. Put pork into 2 for 15-30 minutes  Place pork in a pan with a little oil and cook on both sides . Wipe off any excess oil, pour sauce in step 2 seasonings …