These were delicious, and your technique makes it easy to get phenomenal results. We really enjoyed the flavor of these; kind of reminiscent of American 3 bean salad, but only in the most superficial way. The beans have a wonderful fudgy texture; not at all grainy as some beans can be. They mingled with the Kohaku Namasu absorbing some of the fragrant, tart dressing. They both made fantastic accompaniments to the Korokke, adding a sweet, tart, and cool contrast to the warm, rich, creamy and crunchy croquettes. Thanks for reminding me to cook these; I had ordered the beans months ago and forgotten. I didn't have the iron cucumber, but they still came out pretty dark. I'm going to get one before next New Year's for sure. I also forgot what a gorgeous video this is! Cooked the recipe, ate the beans, then finally thought to re-watch it. Thanks for making your videos so enjoyable.
Thanks for your kind words Kathy! I'm happy to hear you enjoyed these and it sounds like they turned out well. The beauty of these is just how creamy they get on the inside while the skins should be slick and melt away as you bite into it. These are one of my daughters favorite foods and they go with almost anything to provide a sweet contrast as you figured out👍🏼
Thank you for this recipe. It takes me back to childhood when my obachan would make sure that we all ate her kuromame at Oshougatsu. This and yokan were and still are my favourite sweets! The gold leaf makes the mame so fancy!
Thank you for posting! I'm excited to try Japanese cooking. I enjoy all of your videos and emails. Thank you for another great recipe. Japanese is in my top two favorite foods to eat. I love Japanese curry chicken with potato and carrot and rice. And miso soup. I recently purchased your bento box recipes book as well. Excited to try your recipes! Happy New Year!
Thank you so much for checking out my recipes and picking up my book, I'm so happy to hear you've found value in what I'm doing. I hope you enjoy the recipes you try out, and please let me know if you have any questions. I usually try and respond to comments within a day. Happy New Year!
Most cast-iron pots are seasoned (have a polymerized layer of oil) so food doesn't stick and it doesn't rust as easily. This is a good thing for most cooking applications, but in this case it would limit transfer of iron. You could strip the seasoning by scrubbing with a steel wool, but then you'll have to re-season the pot to use it for anything else so I'm not sure you'd want to go through the trouble.
Hi there! I soaked by beans overnight and realized I don’t have a pressure cooker!😢 Can you recommend how long to cook them over the stove or in a crock pot? Thank you! This is the best black soy bean recipe video I’ve seen!❤🎉
Thank you for your kind words! It's been years since I've done this without a pressure cooker so to be honest I'm not sure. Typically pressure cookers cut the cooking time by 2/3 so I'd start by aiming for 75 minutes. Then you can taste the beans (they should be creamy and should not have a firm or chalky texture), if it's not tender yet, just keep cooking. Keep in mind you may need to add some more water due to the longer cooking time. I hope that helps!
if i use iron tablets, does the amount/ strength matter? thanks for all your hard work, you've opened a door to japanese cooking for me here in the us! much appreciated
Good question. If you're using tablets, make sure they don't contain other things like vitamin C or collagen. I haven't done enough testing with iron supplements to be able to give you an exact amount, but typically the more iron the darker the color will be. Just be careful not to add so much that you develop iron poisoning. According to Google, the safe daily dose is 45mg. Assuming you don't plan to eat all the beans and all the boiling liquid in one sitting, you're probably okay adding 3-4 18mg tablets.
You're welcome! I'm happy to hear you found this helpful. I also have recipes for Datemaki and Kohaku Namasu in case you're looking for some other Osechi Ryori recipes.
Thank you! Yes they're sweet with just a hint of savoriness and they're usually served as an accompaniment for savory dishes as a contrast rather than as a dessert (though they can be cooked sweeter and used as a dessert too).
Love your recipes! Would love to try this recipes as beans are a fav of mine and sweet is something g very different. I don’t have a pressure cooker. Can I do this on the stove?
Thank you! Yes you can do this without a pressure cooker using the same steps. The only difference is you'd cook it in a pot and you'd need to cook it for 3-4 hours to get the beans tender. You'll also probably need to add water along the way to keep the beens submerged (the skins will wrinkle if exposed to air. You can click through on the link in the description for more detailed stovetop directions.
Thanks for the suggestions! I only put out recipes for things where I feel I have enough experience where I can add value to the collective conversation. I've only made miso once, and I've never made soy sauce, so these are things I'll need to get a lot more experience with before I'll post a recipe. In the case of miso, it can be done at home and takes 4-6 months to make so it may be a few years before I do anything for that. As for soy sauce, it takes a few years to make and requires some equipment I don't have so I don't think I'll be making it anytime soon. I have been looking for a traditional soy sauce and miso producers to do a behind the scenes video on the product and how it's made (kinda like the sake series I did earlier this year), so this might happen more quickly.
@@NoRecipes I understand lol, I've looked into Soy Sauce video after writing that because I was curious and Soy Sauce takes around a year or much more, but there is some simple way to make it in couples of video. I was curious because I've started an anime where the man in the show get transported into another world (so original lol) and he wants to make money and want food back from Japan so he start making Soy sauce company and miso paste company to make money and have it in this new world, and I was like damn I want to know how to make this too lol
@@NoRecipes (nice, channel owner responded) they are very expensive. I understand why. but these beans should be more available to everyone for health reasons. Just like Beni imo… (the Okinawan sweet potato) and black rice. They are all loaded with anthocyanin, which is believed to be one of the main compounds responsible for Okinawan healthy eating habits. I believe that foods like this are the key to longevity.
I just discovered your channel. I love all of your special recipes from Japan and you do a great job filming and describing the food
Thank you
Thank you for the kind words, and welcome to the channel!😄
These were delicious, and your technique makes it easy to get phenomenal results. We really enjoyed the flavor of these; kind of reminiscent of American 3 bean salad, but only in the most superficial way. The beans have a wonderful fudgy texture; not at all grainy as some beans can be. They mingled with the Kohaku Namasu absorbing some of the fragrant, tart dressing. They both made fantastic accompaniments to the Korokke, adding a sweet, tart, and cool contrast to the warm, rich, creamy and crunchy croquettes.
Thanks for reminding me to cook these; I had ordered the beans months ago and forgotten. I didn't have the iron cucumber, but they still came out pretty dark. I'm going to get one before next New Year's for sure.
I also forgot what a gorgeous video this is! Cooked the recipe, ate the beans, then finally thought to re-watch it. Thanks for making your videos so enjoyable.
Thanks for your kind words Kathy! I'm happy to hear you enjoyed these and it sounds like they turned out well. The beauty of these is just how creamy they get on the inside while the skins should be slick and melt away as you bite into it. These are one of my daughters favorite foods and they go with almost anything to provide a sweet contrast as you figured out👍🏼
Thank you for this recipe. It takes me back to childhood when my obachan would make sure that we all ate her kuromame at Oshougatsu. This and yokan were and still are my favourite sweets! The gold leaf makes the mame so fancy!
Thanks for sharing your memories Amy! I'm working on a yokan recipe, still a long way from being ready to post though.
Thank you for posting! I'm excited to try Japanese cooking. I enjoy all of your videos and emails. Thank you for another great recipe. Japanese is in my top two favorite foods to eat. I love Japanese curry chicken with potato and carrot and rice. And miso soup. I recently purchased your bento box recipes book as well. Excited to try your recipes! Happy New Year!
Thank you so much for checking out my recipes and picking up my book, I'm so happy to hear you've found value in what I'm doing. I hope you enjoy the recipes you try out, and please let me know if you have any questions. I usually try and respond to comments within a day. Happy New Year!
Happy New Year. Keep up the good work. Hopefully, we can come back to Japan.
Happy New Year Emma! I'm hoping 2022 opens up travel again too!
This seems good! I'd love to try it!
Thanks Jessica!
Ur vids r great thank u for making them! Happy new years! :)
Thank you Margot! Happy New Years!
What if you just boil the beans in a cast iron pot? Will that give them the necessary iron?
Most cast-iron pots are seasoned (have a polymerized layer of oil) so food doesn't stick and it doesn't rust as easily. This is a good thing for most cooking applications, but in this case it would limit transfer of iron. You could strip the seasoning by scrubbing with a steel wool, but then you'll have to re-season the pot to use it for anything else so I'm not sure you'd want to go through the trouble.
Great answer, thank you!
Hi there! I soaked by beans overnight and realized I don’t have a pressure cooker!😢 Can you recommend how long to cook them over the stove or in a crock pot? Thank you!
This is the best black soy bean recipe video I’ve seen!❤🎉
Thank you for your kind words! It's been years since I've done this without a pressure cooker so to be honest I'm not sure. Typically pressure cookers cut the cooking time by 2/3 so I'd start by aiming for 75 minutes. Then you can taste the beans (they should be creamy and should not have a firm or chalky texture), if it's not tender yet, just keep cooking. Keep in mind you may need to add some more water due to the longer cooking time. I hope that helps!
You're sooooo right about those beans being harder than they look!
But not anymore 😆
@@NoRecipes Thanks to your science!
if i use iron tablets, does the amount/ strength matter? thanks for all your hard work, you've opened a door to japanese cooking for me here in the us! much appreciated
Good question. If you're using tablets, make sure they don't contain other things like vitamin C or collagen. I haven't done enough testing with iron supplements to be able to give you an exact amount, but typically the more iron the darker the color will be. Just be careful not to add so much that you develop iron poisoning. According to Google, the safe daily dose is 45mg. Assuming you don't plan to eat all the beans and all the boiling liquid in one sitting, you're probably okay adding 3-4 18mg tablets.
This recipe came in timely manner. I sure make it. I was nervous making this dish but YOU made it easy. Using iron pill is a good idea. Thank you 😊
You're welcome! I'm happy to hear you found this helpful. I also have recipes for Datemaki and Kohaku Namasu in case you're looking for some other Osechi Ryori recipes.
Those really look pretty! Are they sweet ?
Thank you! Yes they're sweet with just a hint of savoriness and they're usually served as an accompaniment for savory dishes as a contrast rather than as a dessert (though they can be cooked sweeter and used as a dessert too).
@@NoRecipes Thank you!
Love your recipes! Would love to try this recipes as beans are a fav of mine and sweet is something g very different. I don’t have a pressure cooker. Can I do this on the stove?
Thank you! Yes you can do this without a pressure cooker using the same steps. The only difference is you'd cook it in a pot and you'd need to cook it for 3-4 hours to get the beans tender. You'll also probably need to add water along the way to keep the beens submerged (the skins will wrinkle if exposed to air. You can click through on the link in the description for more detailed stovetop directions.
Just bought some black soy beans and I'm clueless how to cook them. This video is wonderful and can't wait to cook my black soy beans.
I’m glad to hear this was helpful! Love that you’re experimenting with ingredients you haven’t worked with in the past. Lemme know if I can help!
If you want to enjoy the black beans then search the recipe of bhatt daal from indian state uttarakhand kumauni dish!
You will like it.
Marc can you make a video about making homemade Soy Sauce and Homemade Miso paste? I think it will be nice to know how
Thanks for the suggestions! I only put out recipes for things where I feel I have enough experience where I can add value to the collective conversation. I've only made miso once, and I've never made soy sauce, so these are things I'll need to get a lot more experience with before I'll post a recipe. In the case of miso, it can be done at home and takes 4-6 months to make so it may be a few years before I do anything for that. As for soy sauce, it takes a few years to make and requires some equipment I don't have so I don't think I'll be making it anytime soon. I have been looking for a traditional soy sauce and miso producers to do a behind the scenes video on the product and how it's made (kinda like the sake series I did earlier this year), so this might happen more quickly.
@@NoRecipes I understand lol, I've looked into Soy Sauce video after writing that because I was curious and Soy Sauce takes around a year or much more, but there is some simple way to make it in couples of video. I was curious because I've started an anime where the man in the show get transported into another world (so original lol) and he wants to make money and want food back from Japan so he start making Soy sauce company and miso paste company to make money and have it in this new world, and I was like damn I want to know how to make this too lol
@@LewdGeek Sounds like a cool story, will you post it to youtube?
Where did you get that plastic wrap? It viciously grabbed your bowl.
This is the most commonly available brand of plastic wrap here in Japan. It's called Klerap.
Wonder how much miso and tamari you can make with this… 🤔
They're so beans so they could be used to make miso and soy sauce, but neither of these are typically made with black soybeans.
@@NoRecipes (nice, channel owner responded) they are very expensive. I understand why. but these beans should be more available to everyone for health reasons. Just like Beni imo… (the Okinawan sweet potato) and black rice. They are all loaded with anthocyanin, which is believed to be one of the main compounds responsible for Okinawan healthy eating habits. I believe that foods like this are the key to longevity.
oseshy