Black Soybeans with Soy Sauce

Makes: At least 4 servings

Time: 1½ to 2 hours, largely unattended

M O

A popular side dish in Korea and Japan, this is intensely flavored and delicious, with an unusual and wonderfully firm texture.

• 8 ounces (1 cup) dried black soybeans or black beans, rinsed and picked over
• ¼ cup soy sauce
• ¼ cup sugar (or more to taste)
• 2 tablespoons mirin or a little more sugar (or substitute 1 tablespoon each honey and water)
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds

1. Put the beans in a medium saucepan with water to cover and bring to a boil over medium-high heat. Partially cover and adjust the heat so the mixture simmers steadily. Cook, stirring occasionally, until the beans are nearly tender and most but not all of the water has evaporated, at least an hour and probably more.
2. Stir in the soy sauce, sugar, and mirin and raise the heat a bit. Continue to cook, stirring frequently, until the beans are glazed and still firm, not quite as tender as you’re used to. Leave them quite moist; the soy sauce will burn if the mixture dries out. Stir in the sesame oil.
3. You can serve the beans hot, at room temperature, or chilled. Just before serving, toast the sesame seeds in a small dry skillet over medium heat, shaking the pan frequently until the seeds color slightly. Sprinkle the beans with the seeds and serve.