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Your email address will not be published.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

Oden1

HOW TO COOK ODEN

ODEN is one of the most popular dish in winter Japan. Many different foods are simmered together in a large pot with a soup seasoned with soy sauce and Katsuo & Konbu dashi. The assortment of ingredients and style of the Oden soup vary depending on the region and the family making it. Hot mustard goes really well with Oden. Ingredients <Oden soup> KATSUO & KONBU DASHI: 2L Soy sauce: 50cc Mirin: 100cc Salt(if you need) Sake(if you need) <Ingredients of oden> DAIKON(=Japanese radish) HARD BOILED EGG KONNYAKU(=Konjac) TUMIRE(=Dumpling made of fish paste) GANMODOKI(=Deep-fried mashed tofu mixed with carrot, lotus root, and burdock …

Katsuo Konbu Dashi5

HOW TO MAKE KATSUO & KONBU DASHI

KATSUO & KONBU DASHI is a basic dashi for WASHOKU. Dashi soup you made is best before 2days with cold storage, 2weeks with frozen storage. Of course it’s better you make every time for every cooking.   Contents1 Ingredients2 Directions3 Let’s make second  DASHI Ingredients Water: 1L Dried Konbu:about 5cm*10cm Katsuobushi=dried bonito flakes: about 15g Directions Put water and konbu in a saucepan. If possible, soak Konbu in water more than 30min. Simmer on medium heat. Remove Konbu when small bubbles appear in the saucepan. If you forget to remove, the water is boiling and soup is too mush smells of Konbu. Once boiled, add more water …

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.  

KuromameMitsuni

Kuromame Mitsuni for New year dishes in Japan

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. Ingredients Black soy beens(dried):250g <A> Water:1000cc Sugar:150-180g(white sugur or granulated sugar recommeded) Soy source:30cc Salt:1/4tsp Baking Soda:1/2tsp Directions Put <A> in a souce pan, boring it to a boil once(about 30 seconds) and cooling down. Rinse dried black soy beens, and drain in a strainer. Put beens into 1 and let it out overnight. Once boiled, skim the scum off the top. Then …

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 …