I bought a bag of Black Beans from an Asian grocery store and have found out they are different from the ones available from ordinary supermarket stores. Black Turtle Beans are commonly called ‘Black Beans’ in Australia, but what I bought from the Asian grocery store are Black Soy Beans.
My grandmother used to pickle the toasted Black Soy Beans with Ponzu. She often added Carrot and grilled Dry Squid. I loved the dish. This simple pickled Black Soy Beans brought back sweet memories of my grandma’s dish.
Black Soy Beans 1 cup *OR Yellow Soy Beans
Carrot 1 to 2 *as much as you want
Daikon (White Radish) 1/2 to 1 *as much as you want
Ponzu 1/2 cup (OR Rice Vinegar 1/4 cup & Soy Sauce 1/4 cup)
Water 1/4 cup
Cooked Edamame 1 cup
- Wash Black Soy Beans and place them in a large bowl and cover with cold water. The beans will expand to over double their size, so make sure you cover with plenty of water. Soak overnight.
- Cook the Black Soy Beans in the black coloured water that was used to soak the beans, you might need to add extra water, for 30 minutes or less. The beans should be still crunchy.
- Cut Carrot & Daikon into chunky pieces.
- Make the pickling marinade by mixing Ponzu and Water in the ratio of 2 to 1. If you use Vinegar and Soy Sauce, use same amount of Vinegar, Soy Sauce and Water.
- You can add a few slices of Ginger or some Chilli for extra flavour.
- Place all ingredients in a container or a glass jar, cover completely with the marinade and put the lids on tightly. Keep the container in the fridge for a couple of days.
- Mix with Edamame before serve.
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