Kuromame Recipe

Inspired by Hayato

Time10h

Serves6

Make Kuromame Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Rinse and soak
Rinse the dried kuromame beans and pick out any debris. In a large pot, combine the beans with 4 cups water and 1/4 teaspoon baking soda. Soak the beans for 8–12 hours (overnight).
2
Drain and rinse
Drain the soaking water. Rinse the beans under cold running water until the water runs clear. Remove any skins or floating debris.

3
Simmer beans
Transfer the rinsed kuromame to a heavy pot. Add 3 cups dashi stock (or water if you don’t have dashi). Bring to a gentle boil, then reduce to a low simmer. Partially cover and simmer for 1.5–2.5 hours, stirring occasionally and skimming foam. Check occasionally; add a splash more dashi or water if needed to keep beans just covered.
4
Sweeten and season
When beans are nearly tender, stir in 0.75 cup sugar, 0.5 cup soy sauce, 0.5 cup mirin, and 2 tablespoons sake (if using). Continue simmering uncovered until the liquid reduces to a glossy syrup and the beans are fully tender, about 45–60 minutes.
5
Finish and rest
Remove from heat and let the kuromame cool in the syrup to meld flavors, at least 30 minutes. For a firmer texture, cover and refrigerate overnight; serve at room temperature or slightly warm.