honey black bean

1

Gently rub and wash black beans, drain and set aside.

2

Boil water in a thick pan with good thermal insulation, add soy sauce, fine sugar, baking soda, and salt to boil, turn off the heat, pour in black beans and soak for 5 hours.

3

Pick up the black bean to check the extent of its expansion, and then transfer the original pot of black bean to the stove to heat it.

4

After heating and boiling, change to low heat, add water three times before and behind to boil it again, removing the foam.

5

Then transfer to a rice cooker (put 2 cups of water in the outer pan) and steam until the black beans are soft and fully flavored.

6

Then transfer it to the fire and cook until the soup is almost dry but still wet.

• When boiling the swollen black beans, foam will be produced due to the baking soda mixed in the previous brine; it must be constantly skimmed off until the liquid is clean. • In addition to black beans, this honeyed sweet treat made by the boiling and soaking method can also be prepared using the aforementioned kidney beans, white beans, and red beans, as well as the large black beans only available locally in Japan; however, large black beans have a softer texture, while the small black beans available in Taiwan are chewier and bouncier. • Although making this snack is relatively time-consuming, it is quite popular because it can be served as a snack, a side dish for banquets, or even transformed into a cold dessert; furthermore, it is not inexpensive in Japanese restaurants.