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Boiled black beans | Shirogohan.com channel's recipe transcription

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Ingredients

Black bean : 200g
sugar : 200g
soy sauce : 1 tsp

Time required

188minutes

Procedure

1) Return the black beans 00:17
Put the black beans in a pan with 6 times as much water, wash them quickly, drain them, and add a certain amount of water. Estimated return time is about 9 to 12 hours at room temperature.
2) Add sugar 02:06
When the plump black soybeans return, add the same amount of sugar as the dried black soybeans and gently stir with chopsticks to dissolve them lightly.
3) Put on medium heat 03:46
Put the pot on medium heat, and when it boils, a lot of white lye will come out, so scoop it carefully.
4) Boil 06:25
After scooping the lye, turn it to extremely low heat to prevent the beans from coming out of the broth. The double lid (kitchen paper is OK) and the outer lid of the pot to gently cook the beans. Cover and simmer. The heat is extremely low, and the simmering time is 3 to 4 hours.
5) Add soy sauce 08:44
If the beans are soft enough, remove the paper towels and add 1 teaspoon of soy sauce.
6) Finish 09:53
Put the lid on and let the soy sauce blend in, and you'll have a simmered black soybean.

Point

・ For black soybeans, we also recommend "Tamba's black soybeans". The grain is large and the color is black.
・ The biggest point of this recipe is that you can soften black beans without baking soda.
・ The basic method of boiling black soybeans is to cook them in a ratio of black soybeans: sugar: water at a ratio of 1: 1: 6 for 3 to 4 hours.
・ The best time to return is to have no fluffy wrinkles.
・ The return time varies depending on the size of the beans and whether they are new beans or twisted beans, so if the room temperature is high, put them in the refrigerator and take time to return them.
・ You can use the sugar you have at home. If it is fine white sugar, it will be sweetened firmly, and if it is granulated sugar, it will be finished a little lightly.
・ If you put your head out of the broth and touch the air, the beans will wrinkle, so by putting the inner lid on, the broth will convection, and the beans will not dry and wrinkles will not occur.
・ As for the outer lid, if the lid is completely closed, it will easily boil over even on low heat, so leave a gap of about one chopstick and put it on the fire.
・ When simmering on extremely low heat for 3 to 4 hours, be sure to check the hardness of the beans once after 3 hours.
・ Black beans will wrinkle when the beans come out of the broth, so keep them covered with kitchen paper while removing the heat.