Pressure Cooker Kuromame (Japanese Sweet Black Beans)
Lightly sweetened Japanese black beans (kuromame) made in a pressure cooker. By pre-cooking the beans before seasoning, this method yields a creamy, tender texture all the way through and is nearly foolproof—even for beginners. A vegan-friendly osechi dish that’s easy to enjoy year-round.
Equipment
- pressure cooker
- strainer
- Spoon
- Storage container
Ingredients
- 140 g dried black soybeans kuromame
- 800 ml water for soaking
- 600 ml water for pressure cooking
- 100 g sugar adjust to taste
- 2½ tablespoon soy sauce
- a pinch of salt
Instructions
Soak the beans
- Rinse the dried black beans.140 g dried black soybeans
- Soak in about 4 times their volume of water for 24 hours, until fully plump.800 ml water
Drain
- Once the beans have rehydrated and the wrinkles have smoothed out, drain well.
Pressure cook
- Add the beans and fresh water to a pressure cooker.600 ml water
- Lock the lid and bring to high pressure.
- Reduce heat and cook:→ 2 minutes for slightly firm beans→ 3 minutes for creamy-soft beans
- Turn off heat and allow pressure to release naturally.
Season
- Open the lid and add sugar, soy sauce, and salt. Stir gently.100 g sugar, 2½ tablespoon soy sauce, a pinch of salt
Simmer
- Bring to a gentle boil, then reduce to low heat and simmer for about 15 minutes.
Cool & store
- Turn off the heat and let cool completely.
- Transfer to a container and refrigerate.
Notes
Notes
- Flavor develops as it rests; allow at least 24 hours before serving.
- Best texture and flavor are usually achieved on day 2.
- No iron nails or iron eggs are used in this recipe.
Storage
- Store in an airtight container in the refrigerator for up to 1 week.
- Flavor deepens over time.