Handmade "black soybeans" this year! Plump and glossy... How to make excellent black soybeans that won't fail [Slightly pickled ♯98]

Rie Numazu, a culinary researcher, introduces a fun series of videos on how to easily pickle chocotto pickles. [A quick look at the procedure in the photo! ] Plump and glossy! How to make exquisite "black soybeans" This time, I will introduce how to make "black soybeans" that will not fail for the New Year. This is an easy way to cook in a pot without using a pressure cooker. By thoroughly pickling the beans, the black soybeans will be black and shiny.

The work is easy, so let's make it at home at the end of the year!

Black soybeans are indispensable for New Year's dishes, but many people may think that it is difficult to make them well at home. This time, Mr. Numazu taught us how to make it simply and without failure using a normal pot without using a pressure cooker. “When I simmer black soybeans, I feel that a new year is coming. I have an image that black soybeans are difficult, but they are actually very easy to work with. It's nice to watch and make slowly.This time, I used black soybeans from Tamba in Hyogo Prefecture.Tanba's black soybeans are big and plump.It's moist and glossy and delicious, so it's a bit pricey. Recommended for New Year's Day."

[Ingredients] (Easy to make)

Black beans・・・200g Water・・・1L Granulated sugar・・・150-160g Salt・・・1/4 tsp Soy sauce・・・2 tsp

[How to make]

(1) Put 1L of water in a pot to make broth, add granulated sugar, salt, and soy sauce. Heat over high heat until it boils, and turn off the heat when the sugar melts and starts bubbling. “This time, I used granulated sugar. Granulated sugar gives a refreshing sweetness, while white sugar gives a strong sweetness. Please put the same amount of sugar as the black beans.” (2) Wash the black beans Fill a bowl with water, put the black beans in, and wash gently to remove dirt from the surface. Drain the water and wash again. At that time, fill the water from the edge of the bowl so that it does not hit the black beans. After washing, put it in a colander and drain it. “If you wash the black soybeans before making the broth, the black soybeans will be damaged or wrinkled easily, which will lead to failure. You want to put the black soybeans in the broth immediately after washing them, so be sure to make the broth first. (3) Marinate the black soybeans for half a day Put the drained black soybeans into the broth, cover with a lid, and marinate for half a day. “After the broth boils, allow it to cool for a while, and the best temperature is around 60°C. The black soybeans absorb the broth and become plump. Let's finally boil! Heat over medium-high heat until boiling, then reduce heat. Use the back of a ladle to scoop out the scum, cover with paper and cover with a drop lid. Boil like this for 3 hours. “Black soybeans tend to wrinkle when exposed to air, so check the inside of the pot from time to time while boiling, and if the black soybeans are sticking out of the broth, add water until the black soybeans are completely submerged. It's easy to boil over, so please move the lid a little." Boil for 1 hour at a time, checking the contents of the pot halfway through, for a total of 3 hours. (5) Add water in the middle When I checked the inside of the pot after 2 and a half hours, the broth was less. "The black soybeans are about to come out of the broth, so add water. Slowly add a small amount of water through the skin of the pot until the black soybeans are covered. Check the contents of your pot and add water if it's low. (6) Place in the refrigerator for a day. After 3 hours, check to see if the black soybeans have softened. If it is soft and cooked, cover it and let it cool until it cools down. Once cooled, place in an airtight container and refrigerate for 1 day. “Sometimes rusty nails are added to black soybeans to make them black, and baking soda is added to soften the skin, but this time it’s for home use, so I didn’t add either. It will thicken and become shiny black soybeans. Please marinate them for a day.” (7) It's done! Let it sit in the refrigerator for a day and it's done. Refrigerate and consume within a week. 1 month is recommended if you store it in the freezer. It's OK if you put it in a storage bag and flatten it, reduce the broth and freeze it. It looks shiny and delicious. When I ate one, I was surprised at how fluffy and soft it was! Some commercially available black soybeans are very sweet, but this one has a moderate amount of sugar and is not too sweet, so it has just the right amount of sweetness. That minute, you can feel the umami and flavor of the beans. Before you know it, it's so delicious that you can't help but pick up one grain and then another. "It's been very popular in my cooking class. It's not too sweet, so I can eat it all the time. My kids were happy to eat it." If you have leftovers, you can put it in chestnut kinton, or use it as a topping for sweets.It goes great with sweets, such as mixing it into matcha muffins and hot cakes." It's not too sweet, so it's also recommended as a snack with alcohol. Please try to make your own this year. Next time, I will introduce the New Year's fun "Kazunoko". Interview and text: Ayaka Kishi

[Interview cooperation]

Rie Numazu

Cooking researcher, registered dietician, cook. He presides over the cooking class "cookkai". A variety of lesson contents are popular, and many cooking classes are held mainly in Asagaya, Tokyo. Every year, the pickled plum class is very popular with many repeaters. He has a reputation for easy and simple recipes full of ideas, and is also active in media such as magazines. His publications include “Make a little pickles with various flavors” (published by Gakken Plus), and “Recipe for 100g of bread crumbs freshly baked for 55 minutes. Easy to use without getting your hands or tools dirty” (Shufunotomosha), “Frozen recipe for whole vegetables” (Shufunotomosha), and many others. Click here for the website. Instagram @rienumadu