Kuromame Okowa / Mitama (Black Soybean Mochi Rice) ｜ Our Regional Cuisines

1. Rinse the soybeans, and leave to soak in plenty of water overnight. Discard any beans that float in the water.

2. Add the water, salt and reduced iron powder (or a rusty nail wrapped in gauze) to the soybeans. Heat over a hob to remove the scum, lowering the heat once it appears. Cover with a wooden drop-lid, and simmer until soft.

3. Remove the soybeans from the surface of the pan with pouring water, and leave to cool. Gently rinse the soybeans with water in a sieve. (The soybeans may develop wrinkles if cooled suddenly.)

4. Add the soybeans to a pan, add the water and sugar, and simmer over a low heat for 10 minutes. Set aside until to cool. (The flavor will deepen further if you leave the beans overnight).

5. Rinse the mochi rice, and leave to soak in water for 2 hours. Place the rice in a sieve and drain the moisture.

6. Mix the salt and water, and soak the mochi rice for 20 minutes.

7. Drain the salt water, and place the mochi rice in a steaming cloth. Wrap the rice so that there is a slight cavity in the center, and steam over a high heat for 15 minutes in a steamer.

8. Remove the mochi rice from the steamer, sprinkle with 50cc of water and leave to sit for 5 minutes.

9. Lightly rinse the soybeans and drain the moisture. Mix with the mochi rice, and steam for 5 minutes. (If the rice is hard, steam for longer.)

10. Serve in rice bowls, and enjoy.