Recipes

Traditional Kuromame for Japan new year

This way is more traditional version. It takes 4-7 days and difficult. There is an another easy way to cook.

Ingredients

  • Kuromame: about 200g
  • Sugar: about 350g
  • Rusty iron nail or Reducing agent

Directions

<1st day>

Soak soy been with water for one day. (on 12/20)

<2nd day>

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)Kuromame2017-1

Simmer: on the high heat until boiling, then on the law heat.Kuromame2017-2

<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.Kuromame2017-3

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.

<4th day>

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)Kuromame2017-4

<5th day>

Repeat 4th day step. Add more 50g sugar and soak. (on 12/24)

<6th day>

Complete! Best before 1-2weeks with cold storage. Keep it with syrup.Kuromame2017-5

Postscript

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.Rusty nail

 

 

Sponsored Link


Sponsored Link


-Recipes


comment

Your email address will not be published. Required fields are marked *

Related

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.  

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 …

Tazukuri

HOW TO COOK TAZUKURI(GOMAME)

TAZUKURI is one of 3 IWAI-ZAKANA for OSECHI, this called GOMAME, too. TAZUKUTI is dried small fish. It looks like NIBOSHI (=Dried Small Sardines). Ingredient TAZUKURI:About 50g(Dried) <A> Sugar:2Tsp Soy source:1Tsp Water:1tsp Sake:1Tsp Derections Roast TAZUKURI using pan. Put <A> in source pan, and boil it down until reducing to almost halve. While source is hot, put 1 into 2. Each fish well dressed, cooling down on a beaking sheet with drripped a littele oil. If you like, you can add Japanese red chili pepper.    

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 …