This way is more traditional version. It takes 4-7 days and difficult. There is an another easy way to cook.
- Kuromame: about 200g
- Sugar: about 350g
- Rusty iron nail or Reducing agent
Soak soy been with water for one day. (on 12/20)
Simmer soy been until they become soft. I simmered for 6 hours with small lid directly, I use a kitchen paper, sometime add water, then let it cool down over night. (on 12/21 9:00-15:00)
Simmer: on the high heat until boiling, then on the law heat.
<3rd day>(all day on 12/22)
Soak ２ in the water for 3 hours, in this step, pour water little by little from top of the kitchen paper. Then simmer again more one hours and cool down pouring water again.
Simmer: on the high heat until boilin, then on the law heat. (same 2nd day)
Make a syrup. Put water (600cc) and sugar (250g) into a sauce pan, simmer on the law heat until sugar melt, then cool it down too.
Once both become cool, drain off the water from Kuromame, and soak it in syrup.
Drain off the syrup, and simmer syrup adding more 50g sugar for several minutes, then cool it down. And soak Kuromame in this syrup. (on 12/23)
Repeat 4th day step. Add more 50g sugar and soak. (on 12/24)
Complete! Best before 1-2weeks with cold storage. Keep it with syrup.
Skin of Kuromame is very soft ans breakeable. So it is very difficult to simmer for a long time. I failed this time, I forget to add the water when simmering for 6 hours. Rusty nail or reducing agent are used for more black. So if you cannot ready those items, please don’t mind. I can get a reducing agent form a drugstore, but I used rusty iron nails (exactly iron hinges). These nails or hinges can get more cheap from a DIY store. If you use these items, wash well, and soak a little salt water for 1-2 days, “rusty” is important.