Slow Cooker Recipe for Kuromame (Sweet Black Soy Beans)
Author: 
Recipe type: Side Dish
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 10 to 12
 
Ingredients
  • 1 10 ounce (280 gram) bag of dried black soy beans
  • 6 cups water
  • 1 tablespoon soy sauce (shoyu)
  • 2½ cups granulated white sugar
Instructions
  1. Wash and rinse the dried black soy beans (kuromame). Drain and set aside.
  2. In a medium stock pot, add water, granulated sugar and soy sauce (shoyu) to make a simple, thin sauce. Bring this to a boil, stirring regularly so that the sugar dissolves and does not burn on the bottom of the pot. Remove pot from heat and allow the mixture to cool to room temperature.
  3. Next, add the rinsed black soy beans (kuromame) to the mixture in the stock pot, and soak overnight for at least 12 to 24 hours.
  4. Over medium high heat, boil the black soy beans and liquid in the same stock pot. As the mixture begins to boil, skim and remove any excess foam and residue. In Japanese this excess residue is known as “aku”. Continue to remove impurities until the liquid is mostly clarified.
  5. Pour the contents of the stockpot, both liquid and black soy beans, into the slow cooker.
  6. Use a drop-dish, which is also known in Japanese as "otoshi buta" to lightly press down the black soy beans and help them cook evenly.
  7. Set the slow cooker temperature on high, and cook for six hours or until the beans are tender in the center with a firm exterior.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/12/30/slow-cooker-kuromame-sweet-black-soy-beans/